My sister is a third grade teacher, and I knew that when I came to visit that I had to bring a Dashing Dish treat with me! I began to brainstorm what kind of treat is a sure to be a hit with kids, and cupcakes instantly came to mind! So with that, I began to whip up a simple seasonal cupcake with a few ingredients that I already had around the house!
With only a few simple ingredients, these cupcakes turned out moist and full of pumpkin flavor…
However, I knew the whipped topping would be the ultimate ‘icing on the cake’…
And being that I was serving these to third graders, I knew I had to finish them off with fall-inspired sprinkles!
Although, I think cinnamon would also be equally delicious!
I was delighted to see the huge smiles on the third graders faces as they enjoyed these pumpkin spice cupcakes… and little did they know that they have about half the sugar and fat of a traditional frosted cupcake!
Ingredients:
Cupcakes:
- 1 (18.25) box Duncan Hines spice cake mix
- 1 cup pumpkin
- 1 cup water
Whipped Butterscotch Frosting:
- 1 (1 oz) box instant butterscotch sugar free pudding mix (or vanilla or cheesecake pudding mix)
- 1 (8oz) container light Cool Whip
- 1 cup fat free milk (or milk alternative)
Method:
1. Preheat oven to 350 degrees. Line 2 (12 cup) muffin tins with cupcake liners.
2. Combine cake mix, pumpkin, and water in a large bowl, and mix until batter is smooth.
3. Bake cupcakes for 20-25 minutes, or until a toothpick comes out clean.
4. Meanwhile, to make the frosting, combine milk and pudding mix in a medium size bowl. Whisk until pudding mix and milk are well combined, and mixture is smooth. Fold in the cool whip.
5. To prepare the frosting to pipe on the cupcakes, take a large ziplock back and turn it ‘inside out’. Using a spatula, scoop the frosting into one of the corners of the bag. Then turn bag ‘right side out’, and push frosting all the way down into the corner of the bag. Set frosting bag in the fridge until you are ready to frost the cupcakes.
6. Once cupcakes are completely cooled, you are ready to begin frosting! Take the frosting bag out of the fridge, snip the corner of the bag off with sharp scissors. To frost the cupcakes, squeeze the frosting out of the bag while making a swirling/upward motion and lift at the peak!
7. Garnish with sprinkles or cinnamon if desired! Serve immediately, or keep in fridge to keep frosting chilled until serving!
Enjoy! Love Katie
Servings: 24 cupcakes
Calories: 129 per cupcake (includes frosting)
Weight Watchers Points Plus Value: 3 per cupcake (includes frosting)
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This post was written by Katie Farrell, the creator of Dashing Dish. Want to share Dashing Dish recipes with your friends and family? Click the ‘like’ or tweet button to the right and spread the love! Thanks so much and God Bless!
