sensational cupcakes & frosting -diabetic friendly

Name: Sensational Cupcakes & Frosting -Diabetic Friendly
Prep time: 15 min
Cook time: 20 min
Yield: 24
Cuisine: American
Ingredients: ## CUPCAKE MIX:; 1 - 16oz. package(s) pillsbury moist supreme sugar-free classic yellow cake mix; 8 ounce(s) water or 1 - 8oz. can crushed pineapple in it's own juice, undrained; 1/2 cup(s) pure vegetable or canola oil; 4 - egg whites or 3 lg. eggs; 1 small package(s) (3.4 oz.) instant, sugar-free, french -vanilla or s/f pistachio pudding mix (dry); ## FROSTING:; 1 small package(s) (3.4 oz.) instant, sugar-free, french-vanilla - or - s/f pistachio pudding mix; 1 - 15 oz) can(s) crushed pineapple in it's own juice, undrained; 1 - 8 ounce(s) thawed, cool-whip whipped topping; 1 - 8 oz package(s) low-fat cream cheese (softened)

(1 RATING)

148 Pinches 1 Photo

penny jordan

Lubbock, TX

Updated on Mar 24, 2013

Being a diabetic with a sweet tooth I am always working to come up with recipes for "Diabetic Friendly" desserts. This is one that I came up with using a Pillsbury Classic Yellow Sugar Free Premium Cake Mix. 1 cupcake with frosting = approx. 115 calories and 15 carbs! :) I have to give credit to Kraft for the picture since I have no way currently to take pictures. :(

Rate

prep time 15 Min

cook time 20 Min

method Bake

yield 24 cupcakes

Ingredients

CUPCAKE MIX:
1 - 16oz. packages pillsbury moist supreme sugar-free classic yellow cake mix
8 ounces water or 1 - 8oz. can crushed pineapple in it's own juice, undrained
1/2 cup pure vegetable or canola oil
4 - egg whites or 3 lg. eggs
1 small package (3.4 oz.) instant, sugar-free, french -vanilla or s/f pistachio pudding mix (dry)
FROSTING:
1 small package (3.4 oz.) instant, sugar-free, french-vanilla - or - s/f pistachio pudding mix
1 - 15 oz) cans crushed pineapple in it's own juice, undrained
1 - 8 ounces thawed, cool-whip whipped topping
1 - 8 oz packages low-fat cream cheese (softened)

How To Make sensational cupcakes & frosting -diabetic friendly

Step 1

PLEASE READ ALL DIRECTIONS BEFORE BEGINNING THIS RECIPE... CUPCAKES: Heat oven to 350 degrees F. Line 24 muffin cups with paper baking cups in cupcake pan and spray lightly with 'Baker's Joy" nonstick cooking spray.

Step 2

Combine all cupcake ingredients in large mixing bowl. Blend with electric mixer until moistened. Beat on medium speed for 2 minutes.
Step 3

Evenly fill baking cups 1/2 to 2/3 full. (These rise in baking quite a bit). Bake 19 to 23 minutes or until toothpick inserted into center comes out clean. Remove from pan. Cool completely on wire rack. Then refrigerate until ready to frost. (I recommend at least 1-2 hours) Remove from refrigerator and frost. Refrigerate in covered container until ready to serve. Store any leftover cupcakes in covered container in refrigerator. Makes 24 cupcakes. (These can be made ahead and frozen or refrigerated up to 48 hours).
Step 4

PLEASE READ ALL DIRECTIONS BEFORE BEGINNING THIS RECIPE... FROSTING: Whip cream cheese with pineapple in medium bowl. using electric mixer on low speed for about a minute. Add dry pudding mix and continue to mix well. Gently STIR in Cool Whip. (Don't use mixer for this step). Refrigerate frosting at least 1 - 2 hours. Pipe frosting on cold cupcakes and refrigerate in covered container until ready to serve. Garnish or decorate as desired and serve.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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