Boston Cream Cupcakes (Sugar-Free)
Servings: 6 servings
Cost: $5
Ingredients
- 24 vanilla cupcakes , baked and cooled (You can use your favorite recipe or a box mix. For the sugar-free version, use the Pillsbury Sugar-Free Yellow Cake mix.)
- 1 (small) package instant vanilla pudding (sugar-free, if desired)
- 1 ½ cups nonfat milk
- 1 can chocolate frosting , or use your favorite recipe (for sugar-free cupcakes, use Pillsbury Sugar-Free Chocolate Frosting)
Instructions
- Prepare your pudding according to the package directions, using the 1 ½ cups nonfat milk.
- Fit a disposable pasty bag with a round decorating tip (#230) and fill the bag with the pudding. Place the tip into the center of the top of the cupcake and fill. Alternately, you can cut a small hole in the top of the cupcake and add a spoonful of pudding.
- Frost the tops with the chocolate icing. Note: the sugar-free icing is very thick. I recommend using a warmed knife to frost the cupcakes instead of using a pastry bag.
Nutrition
Calories: 636kcal | Carbohydrates: 102g | Protein: 11g | Fat: 21g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Cholesterol: 5mg | Sodium: 589mg | Potassium: 266mg | Fiber: 1g | Sugar: 64g | Vitamin A: 214IU | Vitamin C: 0.3mg | Calcium: 304mg | Iron: 3mg
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