The Cupcake Comeback
Serving Size: 1 cupcake (1/12th of recipe)
Calories: 162
Fat: 5.5g
Sat Fat: 2g
Sodium: 335mg
Carbs: 25.5g
Fiber: <0.5g
Sugars: 16g
Protein: 2.5g
PointsPlus® value 4*
SmartPoints® value 7*
HG Tip: To make your cupcakes look extra schmancy, apply the frosting with a DIY piping bag. Just transfer the frosting to a plastic bag, and squeeze it down toward a bottom corner. Snip off that corner with scissors, creating a small hole for the piping. Ta-da!
Sure, the cupcake trend may have died down, but cupcakes are still delicious -- always will be. We're ready to revive the buzz with a maple-bacon spin you'll flip for...
Prep: 20 minutes
Cook: 20 minutes
Cool: 25 minutes
Ingredients:
Frosting
1/2 cup reduced-fat cream cheese
1/4 cup light butter or light buttery spread (like Brummel & Brown), room temperature
2 tbsp. lite maple syrup
1/8 tsp. maple extract
1/3 cup powdered sugar
Cupcakes
1 3/4 cups moist-style yellow cake mix
1/2 cup liquid egg whites/fat-free liquid egg substitute
1/3 cup no-sugar added applesauce
2 tbsp. lite maple syrup
3/4 tsp. baking powder
1/2 tsp. maple extract
Topping
2 tbsp. precooked real crumbled bacon (like the kind by Oscar Mayer)
Directions:
Preheat oven to 350 degrees. Spray a 12-cup muffin pan with nonstick spray.
In a large bowl, combine all frosting ingredients except powdered sugar. With an electric mixer set to medium speed, beat until smooth, 1 - 2 minutes. Continue to beat while gradually adding powdered sugar. Beat until smooth, another 1 - 2 minutes. Cover and refrigerate.
In another large bowl, combine all cupcake ingredients. Add 3/4 cup water, and whisk until smooth.
Evenly distribute cupcake mixture among the cups of the muffin pan. Bake until a toothpick inserted into the center of a cupcake comes out clean, 16 - 18 minutes.
Let cool completely, about 10 minutes in the pan and 15 minutes out of the pan.
Evenly frost cupcakes, and sprinkle with bacon.
MAKES 12 SERVINGS