Healthy Cupcakes!

DixiedoesMFP

Yummy! Thanks!

conniehgtv

I found a recipe online, it isso easy-frost with FF cool whip YUM!!

DIET COKE CAKE
(version of recipe put into Community Recipe Swap by KJR1963)

1 box cake mix - any flavor
1 can diet soda - any flavor

Variations I've seen:
chocolate cake w/ diet coke
yellow cake w/ diet lemon-lime
use your imagination for the combinations! Oh the possibilities!


Mix the dry cake mix with 10-12 oz of diet soda. (Do not use the egg or oil listed
on the box). Spray a 9 x 12 cake pan (or cupcake tin) with non-stick spray and
bake according to package instructions.

Some have said an entire can of pop makes the cake TOO moist ... 10 oz. seems
to be the least I've seen suggested. Experiment yourself to find the best amount
for your taste.
--

Tip: Make sure to let the cake cook completely before you try to cut it. Because you aren't adding eggs, the cake will be tender and can tear if you cut it while it's warm. Some people have started adding 2 egg whites to the mix.

_Corinne_

bump - YUMMY!

charkleroad

just did this this weekend

pig pickin cup cakes

cake
1 duncan hines yellow cake mix
1 sm can mandarin oranges
mix together according to recipe on box substitute water from oranges for water and apple sauce for oil if desired



frosting
1 lg can crushed pinapples
1 box fat free sugar free vanilla pudding
1 lg tub fat free sugar free whipped cream
mix dry pudding mix with whipped cream this will stablize cream drain juice from pinapples and squeeze out some of juice
fold into cream

great for summer time dinners

jmikels67

Oh my so many good recipes on this thread! Baking heaven!

MrsJax11

Bump

GrammyDiane

These sound awesome! Thanks for sharing!

ChantalGG

Wow these recipes sound good!

taniux88

bump...

gash200

bump

nkrueger1

Hungry Girl Recipe

Boston Cream Cupcakes

PER SERVING (1 cupcake): 114 calories, 2.5g fat, 193mg sodium, 21.5g carbs, 0g fiber, 12g sugars, 2g protein -- PointsPlus® value 3*


Ingredients:
Half of an 18.25-oz. box (about 1 3/4 cups) moist-style yellow cake mix
1/2 cup fat-free liquid egg substitute (like Egg Beaters Original)
3 tbsp. chocolate frosting, room temperature
2 tbsp. light chocolate syrup
One 60-calorie sugar-free or no-sugar-added vanilla pudding snack (like the kind by Jell-O)
1/4 tsp. vanilla extract
1 no-calorie sweetener packet (like Splenda or Truvia)

Directions:
Preheat oven to 350 degrees. Line a 12-cup muffin pan with baking cups and/or spray with nonstick spray; set aside.

In a large bowl, combine cake mix, egg substitute, and 1/2 cup water. Whisk thoroughly. Evenly distribute mixture among the cups of the muffin pan.

Bake in the oven until a toothpick inserted into the center of a cupcake comes out clean, 20 - 22 minutes.

Allow cupcakes to completely cool. Meanwhile, in a small bowl, combine chocolate frosting with chocolate syrup and mix well. Cover and refrigerate.

Once cupcakes have cooled, use a knife or narrow spoon handle to create a small centered hole through the top of each cupcake, stopping about midway through the cupcakes. Set aside.

Open pudding cup and stir in vanilla extract and sweetener. Place pudding in one of the bottom corners of a sealable plastic bag. Remove air and seal. Snip off a small part of that corner with scissors.

Gently squeeze the bag and evenly pipe pudding through the hole in the bag's corner and into the holes in the cupcakes.

Evenly spread frosting-syrup mixture over the cupcakes. (Don't worry if some of the pudding filling gets mixed in!)

Serve and enjoy! (Refrigerate leftovers, if you've got 'em.)

nkrueger1

Another Hungry Girl Recipe

Coconut Cream Fluffcakes

PER SERVING (1 cupcake): 105 calories, 1.5g fat, 158mg sodium, 20g carbs, <0.5g fiber, 14g sugars, 1.5g protein -- PointsPlus® value 3*

Ingredients:
3/4 cup Cool Whip Free, thawed
1/4 cup Jet-Puffed Marshmallow Creme, room temperature
1 drop coconut extract
1/2 cup sweetened shredded coconut, divided
Half of a 16-oz. box (about 1 1/2 cups) angel food cake mix

Directions:
Preheat oven to 375 degrees. Line a 12-cup muffin pan with baking cups. (You MUST use baking cups for this recipe.) Do not spray with nonstick spray. Set aside.

In a small bowl, combine Cool Whip, marshmallow creme, and coconut extract. Mix thoroughly, cover, and refrigerate.

Roughly chop 1/4 cup shredded coconut and set aside.

In a large bowl, combine cake mix with 5 oz. (1/2 cup plus 2 tbsp.) water. Using an electric mixer, beat at low speed for 30 seconds. Increase speed to medium, and beat for 1 minute. Add the roughly chopped coconut, and beat for another 30 seconds.

Allow cake mixture to rest for 2 minutes. Then evenly distribute it among the baking cups. Bake in the oven until tops are golden brown, about 15 minutes.

Set aside to slightly cool.

Evenly spread frosting mixture among cupcakes and sprinkle with remaining 1/4 cup shredded coconut.

Eat up! (Refrigerate leftovers.)

MAKES 12 SERVINGS

nkrueger1

Yet Another Hungry Girl recipe

Banana Split Cakes

PER SERVING (1 cupcake): 143 calories, 3.5g fat, 160mg sodium, 27g carbs, 0.5g fiber, 16.5g sugars, 2g protein -- PointsPlus® value 4*

Ingredients:
Half of an 18.25-oz. box (about 1 3/4 cups) moist-style yellow cake mix
1/2 tsp. baking powder
3/4 cup mashed ripe bananas (about 2 medium bananas)
1/4 cup mini semi-sweet chocolate chips, divided
1 cup Cool Whip Free, thawed
2 tbsp. low-sugar or sugar-free strawberry jam
6 maraschino cherries, halved

Directions:
Preheat oven to 375 degrees. Line a 12-cup muffin pan with baking cups and/or spray with nonstick spray and set aside.

In a large bowl, combine cake mix, baking powder, and 1 cup water. Mix thoroughly. Add banana and stir well. Gently fold in 3 tbsp. chocolate chips.

Evenly distribute mixture among the cups of the baking pan. Bake in the oven until a toothpick inserted into the center of a cupcake comes out clean, about 20 minutes.

Allow cupcakes to completely cool. Meanwhile, in a small bowl, combine Cool Whip with preserves and mix well. Cover and refrigerate.

Once cupcakes have cooled, evenly spread Cool Whip mixture over the cupcakes. Top each cupcake with 1/4 tsp. chocolate chips and a cherry half.

Enjoy! (Refrigerate leftovers.)

MAKES 12 SERVINGS

SeattleGrl

Gina's Skinny site just posted Pineapple Zucchini cupcakes with cream cheese frosting that look really good! (I've made several of her recipes and they're wonderful!)

http://www.skinnytaste.com/

pol66

Do they exsist?

healthybabs

Some great sites to have in the back pocket!

twotfluty

Just discovered the skinnytaste.com last night and made the low fat chocolate chip zucchini muffins-very tasty! There is a chocolate chocolate chip banana muffin recipe that I can't wait to try!

spackham

bump

Nancyhusanu

Bump Yummy!!

sarahp86

Bump

audram420

these sound yummy

MacguyverMommy

bump

LJA1968

Bump

Mathisfun

Sounds great

deb54

Bump ... Yummy !!!

deb54

Thanks !!! Bump !!!

princessmikayla5

bump

deb54

Thanks!!! Bump !!!