Splendid Skinny Eggnog Cupcakes
Ingredients
Ingredients for Cupcakes:
- 1 package (16.5 oz.) Duncan Hines Yellow Cake Mix
- 2 tablespoons flour
- 1 (3.4 oz.) package instant vanilla pudding
- 1 cup light eggnog
- ½ cup warm water
- ¼ cup reduced-fat butter or Smart Balance Light
- 2 tablespoons unsweetened applesauce
- 1 tablespoon canola oil
- 1 teaspoon vanilla extract
- 2 eggs, I like Eggland’s Best eggs
- 2 egg whites
Ingredients for Frosting:
- 4 ounces reduced-fat cream cheese (½ of an 8 ounce package)
- 1½ cups powdered sugar
- 1 tablespoon reduced-fat milk
- Red and green colored sugar for decorating, if desired
Instructions
- Preheat oven to 350 degrees. Coat a 12-cup muffin tin with cooking spray. Line the cups with cupcake papers.
- In an electric mixer or using a hand mixer, combine all the cupcake ingredients except the eggs and whites. Beat well.
- Add the eggs, egg whites and mix well.
- Fill each cupcake cup just to the top. Do not mound or over fill.
- Bake for 25-30 minutes until a toothpick inserted comes out clean. Let them cool before frosting. Bake the remaining 6 cupcakes and cool.
- To make the frosting: using a mixer, whip the cream cheese until smooth. Add the powder sugar, milk and mix until smooth. It should be quite thick.
- Frost each cupcake and sprinkle with colored sugars, if desired.
- Store in the refrigerator.
Nutrition
Serving: 1cupcakeCalories: 247kcalCarbohydrates: 40gProtein: 4gFat: 8gSodium: 304mgSugar: 15gPlus Points: 7