Get a Latte This...
Serving Size: 1 cupcake (1/12th of recipe)
Calories: 142
Fat: 4.5g
Sat Fat: 2g
Sodium: 272mg
Carbs: 22.5g
Fiber: 1g
Sugars: 13g
Protein: 2.5g
PointsPlus® value 4*
SmartPoints® value 6*
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 piping. Ta-da!
You're not dreaming... We've made guilt-free cupcakes inspired by everyone's favorite seasonal coffee drink. This recipe is a must-make, people!
Prep: 15 minutes
Cook: 20 minutes
Cool: 35 minutes
Ingredients:
Frosting
1/2 cup reduced-fat cream cheese
1/4 cup light butter or light buttery spread (like Brummel & Brown), room temperature
1/4 tsp. vanilla extract
1/3 cup powdered sugar
Cupcakes
1 cup canned pure pumpkin
1 tbsp. plus 1 tsp. instant coffee granules
1 3/4 cups moist-style spice cake mix
1/3 cup egg whites or fat-free liquid egg substitute (like Egg Beaters Original)
1/2 tsp. baking powder
1/8 tsp. salt
1/8 tsp. cinnamon
1/8 tsp. pumpkin pie spice
Dash nutmeg
Topping
1/8 tsp. pumpkin pie spice
Directions:
Preheat oven to 350 degrees. Line a 12-cup muffin pan with foil baking cups, or spray it 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 pumpkin with coffee granules, and stir to dissolve. Add remaining cupcake ingredients, and mix until smooth and uniform. Evenly distribute batter 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 25 minutes out of the pan.
Evenly frost cupcakes, and top with pumpkin pie spice.
MAKES 12 SERVINGS