Feb 15

Signature Skinny Sweets Daily Pink Cupcake

Signature Skinny Sweets Daily Pink Cupcake


Here it is; the cupcake that gave us the inspiration to start this venture. After many attempts, I found this very easy recipe to be the best of all. It is a simple cupcake recipe along with two different frostings to choose from. You will have a lot of frosting for each cupcake no matter which one you chose. Some people like cream cheese frosting while others like the marshmallow kind of frosting — both are delish! I wanted the frostings to be the star of the cupcake so the cupcake is a nice basic vanilla flavor using common ingredients.

Remember, cupcakes found in those fancy bakeries and cupcake shops can have calories and fat numbers that are sky high; some can be over a thousand calories a cupcake! I really worked hard to get the calories and fat down while still giving you that heavenly, rich cupcake feel. Enjoy, my friends, and please let me know what you think!

Nutrition: per cupcake –

With cream cheese/butter cream frosting: calories 265.5, fat 7.2 g, carbs 47.4 g, fiber less than 1 g, sugar 37 g, sodium 157.8 mg, protein 2.4 g, Weight Watcher PointsPlus® 7

With marshmallow frosting: calories 229.5, fat 6.9 g, carbs 40.8 g, fiber less than 1 g, sugar 29.8 g, sodium 101.9, protein 2 g, Weight Watcher PointsPlus® 6


Signature Skinny Sweets Daily Pink Cupcake

Makes 14 cupcakes


For Cupcake Batter:

  • 3/4 cup + 2 tbsp granulated sugar
  • 1 1/2 cups cake flour
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1 1/2 tsp baking powder
  • 1/4 cup canola oil, or avocado oil — I love avocado oil because it is so rich and buttery but canola works too
  • 2 large or extra-large eggs
  • 2 tsp vanilla extract
  • 1/2 cup + 1 tbsp low fat buttermilk

For Cream Cheese/Butter Cream Frosting:

  • 4 tbsp light cream cheese
  • 4 tbsp softened unsalted butter
  • 1/4 tsp salt
  • 2 tsp vanilla extract
  • 3 1/2 cups powdered sugar
  • 3-4 tbsp 1% milk — depending how thick you like the frosting

For Fluffy Marshmallow Frosting:

  • 1/4 cup unsalted butter, softened
  • 1 7 oz jar Jet-Puffed marshmallow crème, or any brand of marshmallow fluff
  • 1 1/2 tsp vanilla extract
  • pinch salt
  • 1 16 oz box powdered sugar
  • 1 tbsp 1% milk – more or less depending how thick you like the frosting



Cupcake Directions:

  1. Preheat oven to 350 degrees. Line your muffin pan with foil liners and have ready to go.
  2. In a medium bowl, whisk the flour, baking soda, baking powder and salt together and set aside.
  3. In a large mixing bowl with an electric mixer, beat the sugar with the oil until nice and smooth and fluffy. Add the eggs one at a time until well combined. Add the vanilla extract.
  4. Mix in the flour mixture slowly, and then add the buttermilk. Scrape the sides of the bowl as needed.
  5. Mix the batter with a rubber spatula and place in fridge for 10 to 15 minutes. This is a very important step. Mix gently after you take out of the fridge.
  6. Spoon the batter into prepared muffin cups and fill almost 3/4 of the way up. You should have enough batter for 14 cupcakes.
  7. Bake for about 15 minutes. Turn the pan around after 7 minutes for even baking. Check with a wooden skewer or toothpick; skewer should come out with moist crumbs. Please do not over bake! We want our cupcakes nice and moist.
  8. Let rest in pan for 2 minutes and then place on a cooling rack out of the pan.
  9. Frost and Enjoy!

Cream Cheese/Butter Cream Frosting Directions:

  1. In a large mixing bowl, mix the butter and cream cheese until nice and fluffy.
  2. Add the salt, vanilla extract.
  3. Now start adding in the sugar slowly. You can add in a tablespoon of milk if needed. Keep mixing in the sugar and milk until you reach the consistency you like.
  4. With a rubber spatula mix gently and add a few drops of red (or any color you like) food coloring. Place in fridge for about 20 minutes. I do this because I like to put the frosting in piping bags and frost that way. You can use a flat metal spatula to frost as well.

Fluffy Marshmallow Frosting Directions:

  1. Add the whole jar of marshmallow fluff in a large mixing bowl. Spraying a rubber spatula with cooking spray makes it much easier to get the fluff out of the jar. Add the softened butter, vanilla extract and pinch of salt.
  2. Mix with an electric mixer until nice and fluffy.
  3. Start adding your sugar very slowly. Beat after each addition and add a teaspoon of the milk while you are adding the sugar. Keep doing this until all the sugar is added and you have nice fluffy frosting.
  4. Add your food coloring until desired shade and mix in gently with a rubber spatula.
  5. You can place in piping bag or frost cupcakes with a spatula or butter knife.

Have fun with these cupcakes!

For your next cupcake recipe how about Trying one of these:

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