Independence Day Cupcakes3 Reviews
- Prep: 45 min
- Cook: 25 min
- Ready In: 1 hr 15 min
“A light fluffy cupcake filled with cool vanilla pudding offers a light alternative to a traditional cupcake. Substitute applesauce for a healthy alternative to shortening.” - by AJackson
Original recipe yields 2 dozen cupcakes
- Preheat oven to 350 degrees F (175 degrees C). Line 24 cupcake cups with paper liners. Whisk together the flour, sugar, baking powder, and salt in a large mixing bowl.
- With a pastry cutter, chop the shortening into the dry ingredients until the mixture becomes crumbly, then beat in the egg whites, vanilla extract, and 1 cup of milk to make a smooth batter. Spoon batter into the paper-lined cupcake cups, filling them about 2/3 full.
- Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, 22 to 26 minutes. Allow cupcakes to cool completely.
- In a bowl, beat together the pudding mix and 2 cups of skim milk until the pudding is thickened, about 2 minutes. Allow to stand for 5 minutes to finish thickening. Spoon the pudding into a pastry bag with a medium tip.
- To fill and decorate cupcakes, use a thin paring knife to cut a small hole, about 1/2 inch in diameter, into the top of a cupcake. Insert the knife about 3/4 of the way down into the cupcake, and remove the core. Use the pastry bag to fill the hole with pudding, piping in enough pudding to fill the hole flush with the top of the cupcake. Frost the tops of the filled cupcakes with light whipped cream, spreading it into a smooth layer.
- Place a blueberry in the center of each cupcake. Around the blueberry, arrange 5 slices of strawberry, pointed ends outward, to make a star shape. Store in refrigerator.
Amount Per Serving (24 total)
- 172 cal
- 6.7 g
- 25.9 g
Based on a 2,000 calorie diet
Reviews (3)Rate This Recipe
"For me, this recipe was four and a half stars. Almost five. This halved really well. I made this recipe according to recipe, making no substitutions. I got 10 good sized cupcakes out of a half recipe...." See more They baked up beautifully--mine took just under 25 minutes. I'm really glad I had the mindset to spray my muffin cup liners liberally with non-stick spray. Even so, these did stick a little, but not much. My one issue with these cupcakes is that they're really sweet. REALLY sweet. It's the cupcakes by themselves, not the filling or the topping. That's really the only issue I have. These cupcakes are the perfect moistness and the crumb is just right, the filling is perfect, "frosting" is just right--it's just too much sugar in the actual cupcake. Next time I make these, I'll cut the sugar back to 1/3 of a cup for a halved recipe. I think then they'll be just right. Thanks so much for such a wonderful cupcake recipe. I look forward to trying these again. NOTE: If you don't have a pastry bag, use a ziploc bag and just insert a tip into the end of the bag that you cut a slit out of one of the bottom ends. It works just as well."
"A little bit of effort but very tasty. My hubs says they taste like strawberry shortcake. I made this as stated in the recipe except I did not use sugar free pudding -just a personal preference. Than..." See moreks for sharing! I forgot to mention I did make my own whipped topping using a recipe on this site. So much better than store bought and very easy!"
"I did not care for this recipe. first off, the cupcakes did not rise at all! luckily i filled most of them up higher than 2/3 of the way. but the ones that i filled 2/3, looked very empty in the cups..." See more. secondly, these cupcakes did not want to come off of the cups! i used oil spray to coat the cups, but still when i tried to get them out of the cup, about half of the cupcake remained stuck to the edges. the taste of the cake itself was good, but yes, it was just too heavy."
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