Dessert

Reduced Sugar Boston Cream Cupcakes is for Dessert.

Reduced Sugar Boston Cream Cupcakes takes 30 minutes to prepare.

Reduced Sugar Boston Cream Cupcakes takes 30 minutes to cook.

Reduced Sugar Boston Cream Cupcakes makes 24 servings.

The ingredients for Reduced Sugar Boston Cream Cupcakes are:

1 Pillsbury Sugar Free Yellow Cake Mix
3 eggs
1/3 Cup Oil
1 Cup Water

1 Large Box SF/FF Vanilla Pudding
1 Cup Sugar Free Cool Whip
1.5 Cups 1% Milk

4 oz SemiSweet Baking Chocolate Squares
1 Cup Sugar Free Cool Whip

Here is how you make Reduced Sugar Boston Cream Cupcakes:

Line your cupcake pans with liners or grease well. Preheat 350 degrees. Make cake per directions for 24 cupcakes and bake as directed. Cool completely. Meanwhile, Mix pudding with milk and whisk for 2 minutes till thick. Fold in SF Cool Whip. Refrigerate. When cupcakes are cool, you can either split them in the middle or pipe in approx 1 - 2 TBLSP of the pudding mixture. If splitting, replace the top. When completely, melt the chocolate with the remaining cool whip in the microwave in 30 second increments until smooth. Let cool 15 minutes. Ice the cupcakes and refrigerate for 30 minutes. Serving Size: Makes 24 CupcakesNumber of Servings: 24Recipe submitted by SparkPeople user JENN7283.

The nutritional information for Reduced Sugar Boston Cream Cupcakes is:

• Servings Per Recipe: 24
• Amount Per Serving
• Calories: 144.9

• Total Fat: 7.8 g
• Cholesterol: 24.0 mg
• Sodium: 230.7 mg
• Total Carbs: 21.5 g
• Dietary Fiber: 0.8 g
• Protein: 1.8 g

The dietary needs meet for Reduced Sugar Boston Cream Cupcakes is Sugar Free