Skinny In Pink Cupcakes Recipe

Indulge in these decadent Skinny Pink Cupcakes! This easy recipe delivers the rich, luxurious taste of gourmet cupcakes without the guilt. Light, fluffy, and perfectly pink, these cupcakes are a showstopper for any occasion. Perfect for birthdays, parties, or a special treat for yourself! Made with fewer calories and fat than traditional recipes, you can enjoy these delicious treats without compromise.

Prep Time 30 mins
Cook Time 137 mins
Calories 233 kcal
Protein 5g
Rating 5.0 (1 Reviews)
Skinny In Pink Cupcakes 27

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Skinny In Pink Cupcakes

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How to Make Skinny In Pink Cupcakes

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. **Make the frosting:** In a medium bowl, beat together 8 ounces of softened cream cheese, 1 teaspoon vanilla extract, and a handheld mixer until smooth.
  3. Add 3.4 ounces (1 cup) instant vanilla pudding mix and mix until combined.
  4. Gently fold in 8 ounces Cool Whip until well incorporated.
  5. Gradually add 2 cups powdered sugar, sifting it through a sieve to prevent lumps. Whisk gently until smooth.
  6. Add a few drops of pink food coloring; mix well until desired color is reached.
  7. Cover the bowl and refrigerate for at least 2 hours.
  8. **Make the cupcakes:** In a large bowl, combine the following (see ingredient list for quantities): flour, sugar, baking powder, salt, eggs, milk, oil, and vanilla extract.
  9. Use a rubber spatula to mix until just combined. Then, use a handheld mixer to beat on medium speed for 2-3 minutes, until light and fluffy.
  10. Add a few drops of pink food coloring; mix until desired color is reached.
  11. Cover the bowl and refrigerate for 15 minutes.
  12. Fill cupcake liners about ¾ full using an ice cream scoop (for 12 standard cupcakes or 24 mini-cupcakes).
  13. Bake for 10-17 minutes (mini cupcakes may take 8-10 minutes). Rotate the pan halfway through.
  14. Insert a toothpick; if it comes out clean, the cupcakes are done.
  15. Let cool in the muffin tin for 20 minutes before inverting onto a wire rack to cool completely.
  16. Once cool, frost with the prepared cream cheese frosting. Add sprinkles (optional). Refrigerate leftovers.

Nutrition Information (Approximate per serving)

Sodium

13 g

Sugar

98g

Fat

26g

Carbs

10g

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Preparation For Large Groups Cupcakes Desserts Cakes Number Of Servings 4 Hours Or Less