I LOVE cupcakes!!!!!! I really love any type of cake, but there is something about a cupcake, it’s just so cute and really never disappoints.
I adapted this recipe from www.skinnytaste.com if you haven’t checked this site out do so ASAP. There are tons of great things to try!!
I ended up combining two of the recipes to create what I believe to be “The Perfect “skinny” Pumpkin Cupcake” yea that’s right the title of this badboy has the words skinny, cupcake, and pumpkin (yep I just blew your mind).
* 18.25 oz Betty Crocker Spice Cake Mix
* 2 tsp pumpkin pie spice
* 1 can 100% pure pumpkin
* 1.4 oz sugar free, fat free, instant cheesecake pudding
* 1/2 cup water
Pumpkin Frosting Ingredients:
* 1 container fat free cool whip
* 1.4 oz instant pumpkin pudding (this is a seasonal item, if not found I would use a vanilla pudding mix (can be sugar free, fat free) and would add pumpkin pie spice to taste)
* 1 cup Skim Milk
Directions for Cupcakes:
Preheat oven to 350°. Line a cupcake tin with cupcake wrappers. (Recipe makes 24 cupcakes)
Combine cake mix and pumpkin spice in a large bowl.
Add pumpkin puree, pudding mix and water, mix about 2 minutes.
Fill cupcake liners 2/3 full and bake about 20 – 25 minutes, or until a toothpick inserted comes out clean.
Directions for Pumpkin Frosting:
Combine milk and pudding mix into a bowl and beat for two minutes with a wire whisk set pudding mixture in the refrigerator for 5 mins.
Take the mixture out of the refrigerator and fold the Cool Whip into the pudding mixture until its nice a smooth.
Frost cupcakes when cupcakes are completely cool.
This recipe makes 24 cupcakes and are 3 ww points plus each.
These cupcakes should be kept in the fridge due to the frosting components.