Decadent Light Devil's Food Cupcakes with Creamy Frosting
Treat yourself to these incredibly rich and satisfying Devil's Food Cupcakes, perfect for anyone looking to indulge without the guilt! Originally brought in by a Weight Watchers coworker, these delightful desserts are made lighter with the use of egg whites and pureed carrot baby food, keeping each cupcake at just 110 calories. Topped with a luscious cream cheese frosting that incorporates Cool Whip for a fluffy texture, these cupcakes are both decadent and healthy. They're versatile enough to be transformed into a two-layer cake for special occasions, making them a winning choice for any dessert lover.
N/A
Servings
N/A
Calories
10
Ingredients
Ingredients
devil's food cake mix
18 1/4 ounces (Dry mix, no preparation needed)
large egg whites
6 (Separately measure out egg whites)
pureed carrot baby food
2 (2 1/4 ounce) jars (No additional preparation needed)
water
1 1/3 cups (Measure ready to mix)
instant coffee granules
1 1/4 teaspoons (No additional preparation needed)
light tub cream cheese
4 ounces (Soften at room temperature)
confectioners' sugar
3 tablespoons (No additional preparation needed)
skim milk
2 tablespoons (Measure ready to mix)
vanilla extract
1/2 teaspoon (Measure ready to mix)
Cool Whip Free
1 cup (Thawed before using)
Instructions
1
Preheat your oven to 325°F (160°C) and prepare 24 muffin cups with nonstick spray.
2
In a large mixing bowl, stir together the devil's food cake mix, egg whites, pureed carrot baby food, water, and instant coffee granules until combined.
3
Using an electric mixer, beat the mixture on low speed for 30 seconds to blend lightly, then increase to medium speed and continue beating for 2 minutes until the batter is smooth.
4
Evenly distribute the batter into the prepared muffin cups, filling each about 2/3 full.
5
Bake in the preheated oven for 20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool in the pans for 15 minutes.
6
Carefully remove the cupcakes from the pans and place them on cooling racks to cool completely.
7
While the cupcakes cool, prepare the frosting by combining the light cream cheese, confectioners' sugar, skim milk, and vanilla extract in a medium mixing bowl.
8
Beat the frosting mixture on medium speed using an electric mixer until smooth and creamy.
9
Gently fold in the thawed Cool Whip using a rubber spatula until well combined.
10
Cover the frosting and refrigerate until it's time to frost the cupcakes.
11
Once the cupcakes are completely cool, generously top each with a tablespoon of the cream cheese frosting and enjoy your guilt-free treat!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Decadent Light Devil's Food Cupcakes?
These are a lighter, guilt-free version of chocolate cupcakes that use substitutions like egg whites and pureed baby food to keep the calorie count low while maintaining a rich flavor.
How many calories are in each cupcake?
Each cupcake in this recipe contains approximately 110 calories.
What is the secret ingredient that keeps these cupcakes moist?
The secret ingredient is pureed carrot baby food, which adds moisture and nutrients without altering the chocolate flavor.
How many egg whites are required for this recipe?
The recipe calls for 6 large egg whites.
What temperature should the oven be preheated to?
The oven should be preheated to 325°F (160°C).
How many cupcakes does this recipe produce?
This recipe makes 24 cupcakes.
What type of cake mix is used as the base?
An 18 1/4 ounce box of devil's food cake mix is used for the base.
Why is instant coffee added to the batter?
Instant coffee granules are added to enhance and deepen the chocolate flavor of the devil's food cake.
How long should I beat the cake batter with a mixer?
Beat on low speed for 30 seconds to blend, then increase to medium speed and beat for an additional 2 minutes.
How full should the muffin cups be filled?
Each muffin cup should be filled about 2/3 full with the batter.
What is the baking time for these cupcakes?
The cupcakes should bake for approximately 20 minutes.
How do I check if the cupcakes are done?
Insert a toothpick into the center of a cupcake; if it comes out clean, they are finished baking.
How long should the cupcakes cool in the pan?
They should cool in the pans for 15 minutes before being moved to cooling racks.
What kind of frosting is used for these cupcakes?
The cupcakes are topped with a creamy frosting made from light cream cheese, confectioners' sugar, and Cool Whip Free.
What type of cream cheese is recommended?
The recipe specifies 4 ounces of light tub cream cheese, softened at room temperature.
How much confectioners' sugar is in the frosting?
The frosting uses 3 tablespoons of confectioners' sugar.
What kind of milk is used for the frosting?
The recipe calls for 2 tablespoons of skim milk.
How is the Cool Whip incorporated into the frosting?
The thawed Cool Whip should be gently folded into the cream cheese mixture using a rubber spatula.
Should the frosting be chilled before use?
Yes, you should cover and refrigerate the frosting until you are ready to frost the cupcakes.
How much frosting should go on each cupcake?
Each cupcake should be topped with approximately one tablespoon of the cream cheese frosting.
Can this recipe be made into a cake instead of cupcakes?
Yes, this recipe is versatile enough to be baked as a two-layer cake for special occasions.
Is this recipe Weight Watchers friendly?
Yes, it was originally shared by a Weight Watchers coworker and is designed as a lighter dessert option.
Do I need to use any oil or butter in the batter?
No, the oil and butter typically required by cake mixes are replaced by the baby food and water in this recipe.
What size are the baby food jars?
The recipe uses two 2 1/4 ounce jars of pureed carrot baby food.
What flavor of vanilla extract is used?
The recipe uses 1/2 teaspoon of standard vanilla extract in the frosting.
Can I use regular Cool Whip instead of Cool Whip Free?
You can, though using Cool Whip Free helps keep the calorie and fat content as low as possible.
Should the cupcakes be completely cool before frosting?
Yes, ensure the cupcakes are completely cool to prevent the light frosting from melting or sliding off.
How should I prepare the muffin cups?
Prepare 24 muffin cups by spraying them with nonstick cooking spray.
Is the carrot flavor noticeable in the finished product?
No, the carrot baby food is flavor-neutral when combined with the strong cocoa flavor of the devil's food mix.
What is the texture of the frosting?
The combination of cream cheese and Cool Whip creates a light, fluffy, and smooth texture.