Dessert

Boston Cream Cupcakes - Lower Fat is for Dessert.

Boston Cream Cupcakes - Lower Fat takes 30 minutes to prepare.

Boston Cream Cupcakes - Lower Fat takes 20 minutes to cook.

Boston Cream Cupcakes - Lower Fat makes 24 servings.

The ingredients for Boston Cream Cupcakes - Lower Fat are:

For the cupcakes
1 box Pillsbury Moist Supreme Classic White Cake Mix
1/3 cup unsweetened applesauce
4 egg whites
1 1/4 cup water

For the filling
2 cups 2% milk
1 small box Great Value Chocolate Instant Pudding Mix

For the frosting
1 can Duncan Hines Creamy Home-Style Milk Chocolate Frosting

Here is how you make Boston Cream Cupcakes - Lower Fat:

Preheat oven to 350.Mix the cake mix with 1/3 cup unsweetened applesauce, 1 1/4 cup water and 4 egg whites.Divide into 24 lined cup cakes.Bake 18 to 22 minutes or until done.Allow cupcakes to cool thoroughly.Mix together the pudding and milk then put 1 cup of the pudding into either a pastry bag or a ziplock bag with a large metal tip. (Save the other 1 cup of pudding for another use.)Pipe 1/24th of the pudding into each of the cupcakes.Frost each cupcake with about 1 tbs of frosting.Keep refrigerated.Note that the nutritional information is only for 1 cup of milk and 1/2 of the pudding mix since only 1 of the 2 cups of pudding is used.Number of Servings: 24Recipe submitted by SparkPeople user SLCOLMAN.

The nutritional information for Boston Cream Cupcakes - Lower Fat is:

• Servings Per Recipe: 24
• Amount Per Serving
• Calories: 178.3

• Total Fat: 5.2 g
• Cholesterol: 0.8 mg
• Sodium: 240.5 mg
• Total Carbs: 32.1 g
• Dietary Fiber: 1.1 g
• Protein: 1.5 g