Three Guilt Free Desserts!!!! Really!!!

I wish I could take credit for these … but they are from HUNGRY GIRL.  Not only are these cupcakes quick and easy to make ... they are also Lo-Cal and Delish!!

Jelly-Filled Cupcakes

2 cups moist style yellow cake mix (1/2 of an 18.25 box)
1 cup water
1/3 cup no-sugar-added applesauce
1/4 cup sugar-free strawberry preserves
1/2 teaspoon baking powder

Preheat oven to 350 degrees.

In a large mixing bowl, combine cake mix and baking powder.  Add applesauce and 1 cup water, then stir until blended.

Spray a 12-cup muffin pan with nonstick spray.  Evenly distribute cake mixture among the cups.  Bake in the oven for 20 to 22 minutes, until a toothpick inserted into the center of the cupcake comes out clean.

Meanwhile, place preserves in the bottom corner of a large plastic bag.  Snip the corner off with scissors.  This will be used to pipe the preserves into the cupcakes.

Remove cupcakes from the oven.  Use a knife to carefully poke a small hole right in the middle of the top of each cupcake.  Use the baggie to squeeze the preserves evenly into the holes you created in the cupcakes.  Allow to cool completely, then enjoy.

Makes 12 servings.

Per Serving (1 cupcake): 92 calories, 1.75g fat, 155mg sodium, 19g carbs, 0g fiber, 9.5g sugars, 0.5g protein.

Iced ‘n Spiced Pumpkin Puddin’ Cupcakes

2 cups moist-style spice cake mix (1/2 of an 18.25-oz box)
1 cup canned pure pumpkin
1/3 cup fat-free liquid egg substitute
1/8 teaspoon salt
1/2 cup water

Preheat oven to 350 degrees.

In a large mixing bowl, combine all of the cupcake ingredients.  Mix until blended.

Line a 12-cup muffin pan with baking cups and/or spray with nonstick spray.  Evenly distribute cake mixture among the cups.

Bake in the oven about 15 minutes, until a toothpick inserted into the center of a cupcakes comes out clean.

Cool the cupcakes completely and evenly distribute frosting among the tops.  Yum!

Frosting:
1/2 cup plus 1 Tablespoon Cool Whip Free, thawed
2 Tablespoons Splenda No Calorie Sweetner (granulated)
2 Tablespoons fat-free cream cheese, room temperature
1 Tablespoon canned pure pumpkin
1 teaspoon sugar-free fat-free vanilla instant pudding mix
1/8 teaspoon cinnamon

In a medium mixing bowl, combine all of the frosting ingredients, stirring until well mixed.  Refrigerate until cupcakes are ready to be frosted.

Makes 12 Servings.

Per Serving (1 frosted cupcake): 112 calories, 1.75g fat, 200mg sodium, 22g carbs, 0.5g fiber, 12g sugars, 2g protein.

Yum Yum Brownie Muffins

1 box devil’s food cake mix (about 18 oz.)
1 15-oz can pure pumpkin

Preheat oven to 400 degrees.

Mix the two ingredients together.  Don’t add anything else that may be mentioned on the box, like eggs, oil, or water.  The mixture will be very thick, so you might be tempted to add the other things to make the batter smoother.  Do not do this!

Place batter into a 12-cup muffin pan lined with baking cups or sprayed with nonstick spray.  Place pan in the oven and bake for 20 minutes.

Makes 12 servings.

Per Serving (1 cup cake): 181 calories, 3.5g fat, 357mg sodium, 37g carbs, 2g fiber, 20g sugars, 2g protein.

Note:  Just for fun we add about 15 calories worth of fat-free whipped cream to the top.