Happy Birthday Cupcakes
1/12th of recipe (1 cupcake): 146 calories, 4.5g total fat (2g sat. fat), 247mg sodium, 23.5g carbs, 0.5g fiber, 14g sugars, 2g protein
Click for WW Points® value*
Prep:
10 minutes
Cook:
20 minutes
Cool: 35 minutes
Frosting
1/2 cup light/reduced-fat cream cheese
1/4 cup light butter
2 tsp. vanilla extract
1/3 cup powdered sugar
Cake
1 3/4 cups moist-style confetti cake mix (about half a box)
1/2 cup fat-free plain Greek yogurt
Topping
1 tbsp. rainbow sprinkles
Preheat oven to 350 degrees. Line a 12-cup muffin pan with baking cups, or spray it with nonstick spray.
To make the frosting, combine cream cheese, butter, and vanilla extract in a large bowl. With an electric mixer set to medium speed, beat until smooth, 1 - 2 minutes. Continue to beat while gradually adding powdered sugar. Beat until smooth, another 1 - 2 minutes. Cover and refrigerate.
In a second large bowl, combine cake mix, yogurt, and 3/4 cup water. Whisk until smooth and uniform. Evenly distribute batter among the cups of the muffin pan.
Bake until a toothpick inserted into the center of a cupcake comes out clean, 16 - 18 minutes.
Let cool completely, about 10 minutes in the pan and 25 minutes out of the pan.
Top with frosting and sprinkles.
MAKES 12 SERVINGS
We're close to the end of April, a.k.a. National Fresh Celery Month. Our current favorite way to eat the veggie? On Buffalo Chicken Meatza Pizza, of course!
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