Strawberry Cupcakes Recipe

These cupcakes bake up light and fluffy, and the antioxidant-rich berries make a decadent, sweet topping that is low fat.

Ingredients

  • 1 package white cake mix
  • egg substitute
  • strawberry flavored applesauce
  • 1 cup fat free milk
  • 1 package fat free, sugar free pudding mix, vanilla
  • 8 oz lite whipped topping, thawed
  • 24 small strawberries, sliced
  • 1/2 cup blueberries

Directions

  1. Prepare cake batter as directed on package, using egg substitute instead of eggs and strawberry flavored applesauce instead of oil.
  2. Spoon batter evenly into 24 paper-lined muffin cups. Bake as directed on package. Cool 10 minutes and transfer muffins from pans to wire racks.
  3. Pour milk into large bowl. Add dry pudding mix, and beat with wire whisk two minutes or until well blended. Gently stir in whipped topping. Spread atop cupcakes.
  4. Arrange strawberry slices and blueberries on top of each cupcake according to your own artistic inspiration. (We use a star pattern.)
  5. Store in refrigerator.

Nutrition Facts

Serving Size

Amount Per Serving

Calories
145
% Daily Value*
  • Total Fat
    6g
    9%
  • Saturated Fat
    2g
    10%
  • Cholesterol
    0mg
    0%
  • Sodium
    157mg
    7%
  • Total Carbohydrate
    21g
    7%
  • Dietary Fiber
    0g
    0%
  • Sugars
  • Protein
    2g
    4%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calories needs.