My kids love a project. Whether it's Norah donning her apron and stirring my dressings or like right now, it's Cole ravaging my spice cabinet....."COLE, GET OUT OF MY SPICES!" Today, Amy and the kids ran behind the house and grabbed some cupcake mix.
The "but" of this joke are the nutritional facts on the classic cupcake. Did you know that a Betty Crocker mix yields 12 delicious cupcakes that weigh in at 250 calories each? Oh, and those are unfrosted. Yikes!! Now, I'm not one of those ccrraazzzyy, no sugar, no way, no how sort of people. but the reason that we've been so successful with our weight loss is that we're always looking for alternatives. These are really flippin good. really. really. good.
Enter Hungry Girl's Pina Colada Cupcakes.
Pina Colada Cupcakes (modified)
2 cups moist-style yellow cake mix (1/2 of an 18.25 oz box)
1 1/2 eight oz cans crushe dpineaspple in juice (not drained)
4 oz canned crushed pineapple in juice (drained)
1 Jello sugar Free Vanilla Pudding snack
1 1/2 tablespoons fat-free cream cheese, room temp
1 no-calorie sweetener packet
Preheat oven to 350 degrees.
In a medium mixing bowl, combine all frosting ingredients and mix until blended. Refrigerate until cupcakes are ready to be frosted.
In a large mixing bowl, combine cake mix with undrained pineapple. Mix until thoroughly blended.
Line a 12 cup muffin pan with baking cups and/or spray with nonstick spray. Evenly distribute the cake mixture among the cups.
Bake in over for about 20 minutes, until a toothpick interted into the center of a cupcake comes out clean. Allow cupcakes to cool completely, then evenly distribute frosting over the tops. Refrigerate until ready to serve.
Nutrition info: (per one FROSTED cupcake): 115 calories, 1.75g fat, 171 mg sodium, 23g carbs, <0.5g>