1/12th of recipe (1 cupcake): 147 calories, 4.5g fat, 277mg sodium, 23.5g carbs, 0.5g fiber, 13.5g sugars, 2.5g protein -- PointsPlus® value 4*
Can't decide if you're craving pie or cake? These fruity frosted cupcakes will satisfy ALL your dessert needs...
Prep: 25 minutes
Cook: 20 minutes
Cool: 25 minutes
Ingredients:
Frosting
1/2 cup reduced-fat cream cheese
1/4 cup light whipped butter or light buttery spread (like Brummel & Brown), room temperature
1 1/2 tbsp. fresh lime juice (key lime, if possible)
1/8 tsp. vanilla extract
1/3 cup powdered sugar
Cupcakes
1 3/4 cups moist-style white cake mix
1/2 cup egg whites or fat-free liquid egg substitute
1/3 cup no-sugar-added applesauce
1/4 cup fresh lime juice (key lime, if possible)
1 tbsp. lime zest
3/4 tsp. baking powder
1/4 tsp. vanilla extract
Topping
3 low-fat honey graham crackers (3/4 of a sheet), finely crushed
Optional garnish: key lime slices
Directions:
Preheat oven to 350 degrees. Line a 12-cup muffin pan with foil baking cups, or spray it with nonstick spray. (If using paper liners, spray them 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 1/2 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, 18 - 20 minutes.
Let cool completely, about 10 minutes in the pan and 15 minutes out of the pan.
Evenly frost cupcakes, and sprinkle with crushed graham crackers.
MAKES 12 SERVINGS