Cheesecake cupcakes
2 points
Cheesecake cupcakes 2 points
Thank you sooo much Marcia Holleman for the great idea of adding cheesecake pudding to the cake mix.
I combined that with some other comments, I went with cupcakes so I had a perfect portion 💙💙
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Ingredients
Egg(s)
3 items) (large)
Blueberries
cup(s)
Peach(es)
medium
Pillsbury Moist Supreme Sugar free classic yellow cake mix (serves 10)
3 ½ cup(s) dry mix
Jell-O Cheesecake reduced calorie instant pudding & pie filling
1 package(s)
Great Value Organic unsweetened applesauce
1 cup(s)
1 cup of water
instructions
Preheat oven to 350°F. Line a 24 hole muffin pan with cupcake liners or coat pan with cooking spray.
Spoon batter into muffin tins about 3/4s full. Bake until tops are slightly golden and a toothpick inserted in center of a muffin comes out clean, about 29 minutes. Place pan on a wire rack for 2 minutes and then remove cupcakes from pan to cool completely.
I got 24 cupcakes out of this mix super moist!
Cheesecake cupcakes 2 points
Ingredients
- Egg s
- 3 items) large
- Blueberries
- cup s
- Peach es
- medium
- Pillsbury Moist Supreme Sugar free classic yellow cake mix serves 10
- 3 ½ cup s dry mix
- Jell-O Cheesecake reduced calorie instant pudding & pie filling
- 1 package s
- Great Value Organic unsweetened applesauce
- 1 cup s
- 1 cup of water
Instructions
- Preheat oven to 350°F. Line a 24 hole muffin pan with cupcake liners or coat pan with cooking spray.
- Spoon batter into muffin tins about 3/4s full. Bake until tops are slightly golden and a toothpick inserted in center of a muffin comes out clean, about 29 minutes. Place pan on a wire rack for 2 minutes and then remove cupcakes from pan to cool completely.
- I got 24 cupcakes out of this mix super moist!
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