I LOVE CUPCAKES!!!!!

I love cupcakes, and it just kills me that they are so bad for you. HAHA... so I went on SkinnyTaste's pinterest and found all these amazing low-fat cupcake recipes - DUDES MAKE THEM! The pumpkins are my favorite (you've seen me blog about them before) and I will probably make some tonight!!!!!

Pumpkin Cupcakes (no frosting) 
Skinnytaste.com
Servings: 24 • Serving Size: 1 cupcake • Old Points: 2 pts • Points+: 2 pts
Calories: 84.2 • Fat: 0.8 g • Protein: 0.6 g • Carb: 18.5 g • Fiber: 0.3 g • Sugar: 9.9 g
Sodium: 140.9 mg  

Pumpkin Cupcakes with Frosting
Servings: 24 • Serving Size: 1 cupcake • Old Points: 3 pts • Points+: 3 pts
Calories: 121.1 • Fat: 2.8 g • Protein: 1.4 g • Carb: 23.2 g • Fiber: 0.5 g • Sugar:13.9 g
Sodium: 142.3 mg

Ingredients:

• 18.25 oz Betty Crocker Golden Vanilla Super Moist Cake Mix*
• 2 tsp pumpkin pie spice
• 1 cup canned 100% pure pumpkin
• 1 cup water

For the Pumpkin Cream Cheese Frosting:

• 8 oz Philadelphia 1/3 fat cream cheese (do not use fat free)
• 1/2 cup pureed pumpkin (canned is fine)
• 1 tsp vanilla extract
• 1 tsp cinnamon
• 1 tsp pumpkin pie spice
• 5 tbsp packed brown sugar

Directions:Preheat oven to 350°. Line a cupcake tin with cupcake wrappers.
Combine cake mix and pumpkin spice in a large bowl. Add pumpkin puree and water, mix about 2 minutes.

For the frosting, combine the cream cheese, pumpkin, vanilla, cinnamon, pumpkin pie spice and brown sugar until smooth. You can use a spatula to ice the cupcakes or pipe them which may require making more frosting. Makes 24
*Betty Crocker has reduced their cake mixes, so read the labels on your box. Dunkin Hines still carries 18.25 oz boxes.

Skinny Red Velvet Cupcakes
Gina's Weight Watcher Recipes
Servings: 26 • Serving Size: 1 cupcake • Calories: 141 • Points: 3 pts • Points+: 4 pts

Ingredients:

• 1 1/2 cups cake flour
• 1 cup white whole wheat flour
• 1 cup sugar
• 1 tbsp unsweetened dutch-process cocoa
• 1 tsp salt
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp white vinegar
• 1/2 cup unsweetened apple sauce
• 1/4 cup butter, softened
• 1 egg
• 2 egg whites
• 2 tsp vanilla
• 1 1/3 cup light buttermilk
• 1 tbsp red food coloring

Directions:

Preheat oven to 350. Line cupcake tins with liners. In a large mixing bowl, stirtogether flours, salt, cocoa, and baking powder. In another large bowl beat sugar, applesauce and butter. Beat in eggs and vanilla. In a separate bowl mix baking soda and vinegar. Add half of the dry ingredients into the egg mixture, mix well. Addbuttermilk, red food coloring and mix well. Add the remaining dry ingredients and foldin vinegar and baking soda. Pour in prepared cupcake liners 3/4 of the way. Bake 20-25 minutes or until a toothpick inserted comes out clean. Cool, then frost with low fat cream cheese frosting. Makes 26 cupcakes.

Low Fat Cream Cheese Frosting

• 8 oz 1/3 fat Philadelphia Cream Cheese
• 1 cup powdered sugar
• 1 tsp vanilla extract

Beat together cream cheese, powdered sugar and vanilla until smooth.

Pink Lemonade Confetti Cupcakes
Gina's Weight Watcher Recipes
Servings: 24 • Size: 1 cupcake • Old Points: 2 pts • Points+: 3 pts
Calories: 97.4 • Fat: 2.3 g • Carbs: 17.3 g • Fiber: 0 g • Protein: 1.0 g • Sugar: 9.8
Sodium: 103.7 (without salt) 

Ingredients:

• 18.25 oz box confetti cake mix, I used Duncan Hines
• 2 1/2 tsp powdered sugar-free pink lemonade mix
• 1 cup water
• 1 tbsp vegetable oil
• 1/4 cup unsweetened applesauce
• lemon zest from half of a lemon
• 2 drops pink food coloring (optional)
• confetti sprinkles, optional

Directions:Preheat the oven to 350 degrees F.  Line cupcake tins with 24 paper liners.
Stir together the water and pink lemonade powder.  Combine the cake mix, pink lemonade mixture, applesauce, lemon zest, food coloring and oil in a large bowl and with an electric mixer, mix until all the ingredients are thoroughly combined. Pour the batter into the prepared cupcake pans.  Add sprinkles if using and bake in the oven for 22 minutes, or until a toothpick inserted into the center of the cupcakes comes out clean. Cool completely on wire racks before serving.

Super Moist Low Fat Chocolate Cupcakes (without Chocolate Glaze)
Gina's Weight Watcher Recipes 
Servings: 24 • Serving Size: 1 cupcake • Old Points: 2 pts • Points+: 2 pts
Calories: 93.8 • Fat: 2.3 g • Protein: 1.1 g • Carb: 17.5 g • Fiber: 1.4 g • Sugar: 9.9
Sodium: 281.8

Super Moist Low Fat Chocolate Cupcakes (with Chocolate Glaze)
Servings: 24 • Serving Size: 1 cupcake • Old Points: 2 pts • Points+: 3 pts
Calories: 104.6 • Fat: 2.3 g • Protein: 1.2 g • Carb: 20.2 g • Fiber: 1.4 g • Sugar:12.3
Sodium: 288.5


Ingredients:

• 18.25 oz Duncan Hines Dark Chocolate Fudge cake mix
• 1.4 oz sugar free, fat free, instant chocolate pudding
• 1 cup canned pumpkin (not pumpkin pie filling)
• 1 1/3 cups water

For the chocolate glaze:

• 1/2 cup confectioners' sugar
• 1 tbsp unsweetened cocoa powder
• 1/2-1 tbsp 1% milk
• 1/4 tsp vanilla extract
• pinch of salt

Directions:

Preheat oven to 350°. Line a cupcake tin with cupcake liners. Combine pumpkin puree and water in a large bowl; mix to combine. Add chocolate pudding mix and mix well. Add chocolate cake mix and beat 2 minutes. Fill cupcake liners 2/3 full and bake about 25 - 28 minutes, or until a toothpick inserted comes out clean. Cool in pan on wire rack for 15 minutes.

For the glaze: combine all dry ingredients, add vanilla and 1/2 tbsp milk, adding more 1/4 tsp at a time if needed until smooth. Add to a piping bag or use a zip lock bag and cut the corner off, drizzle onto cooled cupcakes.

Skinny Coconut Cupcakes
Skinnytaste.com 
Servings: 24 • Serving Size: 1 cupcake • Old Points: 4 pt • Points+: 5 pt
Calories: 196.1 • Fat: 6.4 g • Protein: 2.5 g • Carb: 31.2 g • Fiber: 0.8 g • Sugar:11.5 g
Sodium: 150 mg 

Skinny Coconut Cupcakes (without Chocolate Eggs)
Servings: 24 • Serving Size: 1 cupcake • Old Points: 3 pt • Points+: 4 pt
Calories: 148.6 • Fat: 4.4 g • Protein: 2 g • Carb: 24.2 g • Fiber: 0.8 g • Sugar: 4.7 g
Sodium: 142.6 mg


Ingredients:
For the Frosting:

• 8 oz 1/3 less fat Philadelphia Cream Cheese (not fat free)
• 3/4 cup powdered sugar
• 2 tsp natural coconut extract

For the Cupcakes:

• 2 egg whites
• 1 cup canned light coconut milk (Thai Kitchen)
• 1/3 cup unsweetened apple sauce
• 2 tsp natural coconut extract
• 18.25 oz white box cake mix (Duncan Hines)
• 1/2 cup sweetened coconut flakes

Directions:
In a medium bowl combine the cream cheese with the powdered sugar and coconut extract with a mixer. Keep refrigerated until ready to use. Preheat oven to 350°. Line 24 cupcake tins with liners. 
In a large bowl combine egg whites, coconut milk, apple sauce and remaining coconut extract. Mix well, then add cake mix and mix until combined. Pour batter into lined cupcake tins about halfway and bake 22-24 minutes, or until a toothpick inserted comes out clean. Let cupcakes cool to room temperature. Top each cupcake with 1/2 tablespoon of cream cheese, then top each with 1 tsp coconut flakes.