I was shopping with my daughter, Tori the other day and we passed a cupcake shop. I have to be honest, all of the cupcakes looked so pretty and delicious. The one that caught my eye was the pistachio cupcake. I told Tori to go ahead and have one and I would sit with her and have a cup of coffee; it was a nice break from shopping and we got to catch up.
She said the cupcake was very good, and then asked me if I could try to make a skinny version of it so that she can enjoy them more often. I said I would if she helped me, and this is what we came up with. I didn’t taste the original inspiration cupcake from the shop so Tori made the comparison; she loved our version! Even my husband and son loved them too. I got to have a regular size cupcake and enjoyed every single scrumptious bite. I hope you do too! Enjoy.
Nutrition: calories 169.3, fat 2.8 g, carbs 33.1 g, fiber .5 g, sugar 17 g, sodium 303.1 mg, protein 2 g, Weight Watcher PointsPlus® 4
Simply Scrumptious Pistachio Cupcakes
Makes 16 cupcakes
For the cake batter:
- 1 Box Betty Crocker Super Moist Cake Mix — either white, yellow or butter flavor
- 2 large egg whites
- 1 tsp vanilla extract
- 1 small box Jell-O Instant Sugar Free Pistachio pudding mix
- 2 – 2 1/2 cups Seltzer — I used lemon and lime flavor but you can use plain or any flavor of your choice
- Note: The amount of seltzer you use will vary based on the batter. Add this ingredient last to see if you have a nice fluffy, creamy batter after you use your hand mixer
For the frosting:
- 1 heaping cup Marshmallow Fluff
- 2 tsp almond, soy, or low fat milk — more if needed
- 1/2 cup finely chopped pistachio nuts
- Preheat oven to 350 degrees, line a cupcake pan with paper or foil liners. You can have another small pan lined with 4 more liners if you have one to use, otherwise when the others are cooling out of the pan you can line the last 4 muffin tins with the paper liners.
- In a large mixing bowl, combine cake mix, pudding mix and egg whites.
- Start pouring in the seltzer. Mix well and add vanilla extract. Switch over to your electric mixer and mix until the batter is fluffy and smooth.
- Cover the batter and place in fridge for about 20 minutes. This step is very important as the cupcakes will end up being larger in the end.
- Remove batter from the fridge, and using an ice cream scoop, fill each tin 3/4 (or almost to the top). Do not fill to the very top or over fill. Tap the pan gently once or twice on the rack in the oven just to loosen any air bubbles.
- Bake for about 15-20 minutes or until a wooden skewer or toothpick comes out clean or with a few dry crumbs. During baking, turn pan around for even baking after about 7 or 8 minutes.
- Let cool in pan on wire cooking rack for about 15 minutes, then take them out and cool directly on the cooling rack.
- Bake your next 4 cupcakes and follow directions above.
- Let the cupcakes cool completely.
- In the meantime, get your frosting ready. Mist a measuring cup with cooking spray and add the Fluff; scoop out Fluff and add to a medium mixing bowl.
- Start mixing Fluff with 2 teaspoons of milk with a small wire whisk until frosting reaches a spreading consistency. You may need to add another teaspoon or two of milk. The frosting will be thin.
- Scoop a tablespoon of frosting over each cupcake. You can spread with the spoon, a butter knife or small spatula. When they are all done, sprinkle the nuts over each cupcake.