Caramel Pudding Pumpkin Cupcakes
(from Whosyababy05’s recipe box)
Per serving (1 cupcake): 108 calories, 2g fat, 188mg sodium, 21g carbs, 0.5g fiber, 12g sugars, 2g protein
Source: Hungry Girl
Serves 12 peopleCategories: Cupcakes, Dessert, Hg
Ingredients
- 2 cups moist-style
- yellow cake mix (1/2 of an 18.25-ounce box)
- 1 cup canned pure pumpkin
- 1/3 cup fat-free
- liquid egg substitute
- 2 tablespoons sugar-free
- maple syrup
- 2 teaspoons cinnamon
- 2 teaspoons Splenda No Calorie Sweetener (granulated)
- 1/8 teaspoon salt
- 3 cubes (about 1 ounce) chewy caramel
- 2 teaspoons light vanilla soymilk
Directions
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Preheat oven to 350 degrees.
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Combine all cupcake ingredients in a mixing bowl with 1/3 cup of water. Whip with a whisk or fork for 2 minutes until well blended.
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Spray a 12-cup muffin pan with nonstick spray or line with baking cups. Evenly spoon batter into muffin cups.
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Place pan in the oven and cook for about 12 minutes (until cupcakes have puffed up but still appear a little gooey on top).
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Once cupcakes are cool enough to handle, arrange them closely on a plate so that the edges are touching. Place caramel and soymilk in a tall microwave-safe glass or dish (mixture will bubble and rise when heated).
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Microwave at medium power for 1 1/2 minutes. Stir mixture vigorously until smooth and thoroughly blended. (Return to microwave for 30 seconds at medium heat if caramel has not fully melted.) Immediately drizzle caramel sauce over cupcakes.