Weight Watchers Snickerdoodle Cupcakes
Being a busy mom of teenagers means I am always looking for something that makes them happy, but also keeps the mom guilt away. Between running errands, chasing after the dogs, and making sure everyone is fed and bathed for the day I feel like I have no time to do the little things.
These Weight Watchers Snickerdoodle Cupcakes are the semi-homemade sweet treat that you have been craving. So simple to make, and with such a large batch out of this recipe, you can cook them today and have them all week long! They are kid-friendly, and low enough in calories and WW FreeStyle points that there is ZERO GUILT when your kids grab one as an after school snack or dessert.
Weight Watchers Snickerdoodle Cupcakes Ingredients
Scroll to the bottom of the post for a printable version of the recipe
1 box Angel Food cake mix
1 1/4 cups Water
2 tablespoons cinnamon
Weight Watchers Snickerdoodle Cupcakes Directions
Preheat oven to 400 degrees
Line cupcake pans with cupcake liners, and spray inside of liners with non-stick cooking spray. Set aside.
Pour dry Angel Food Cake Mix into a large bowl.
Mix in cinnamon until well blended.
Add 1 1/4 cups water
Mix until combined well.
Bake at 400 degrees for 15 minutes or until golden and cooked through.
More Weight Watchers Desserts
I love creating homemade meals for my family, but sometimes time is of the essence. That's why this semi-homemade recipe for snickerdoodle cupcakes is now a favorite in our home. It is easy, delicious, and the kids love them! I am saved both time and my concerns about them indulging in tons of sugary desserts. A simple sweet treat like these is ideal for an afternoon snack that my kids will love!
Below are some of our other favorite WW FreeStyle Desserts!
- Peanut Butter Chocolate Pie
- Peanut Butter Marshmallow Fluff Wonton Treat
- Weight Watchers Pumpkin Mousse
- Weight Watchers French Toast Casserole
Weight Watchers Snickerdoodle Cupcakes
Ingredients
- 1 package Angel Food Cake Mix dry mix only
- 1 1/4 cup Water
- 2 tbsp cinnamon
Instructions
-
Preheat oven to 400 degrees
-
Line cupcake pans with cupcake liners, and spray inside of liners with non-stick cooking spray. Set aside.
-
Pour dry Angel Food Cake Mix into a large bowl.
-
Mix in cinnamon until well blended.
-
Add 1 1/4 cups water
-
Mix until combined well.
-
Fill each cupcake liner 3/4 full with prepared mix.
-
Bake at 400 degrees for 15 minutes or until golden and cooked through.
Snickerdoodles now your talkin. These will be made this week. Great that they are healthy so we can enjoy maybe two.
That Snickerdoodles cupcake recipe looks delicious! I like that they are less than one point per serving!
I have a sweet tooth and I am all about cupcakes, but I haven’t had Snickerdoodle cupcakes before. I will have to try your recipe. Those cupcakes absolutely look delicious.
We make snickerdoodle cookies once in a while, but I’ve never had anything else snickerdoodle flavor. I’ll have to give these a try, they sound delicious.
I love how you can enjoy this snickerdoodle treat without the added calories! Weight Watchers has some delicious choices.
I am going to have to try to make these soon. My goal is to lose 10 pounds in the new year but I’ve got a sweet tooth that I can’t seem to satisfy. Hopefully, these will do the trick.
what temperature are these cupcakes baked at?
Snickerdoodle anything is my favorite! I love this recipe and will try it soon. My daughter is only 7 months old but I’m already realizing how fast time flies!
Yum! I don’t think I’ve ever tried snickerdoodle before I would love to try these they look so good!
Are you using a white cake mix
make using regular sized or mini cupcakes???
Did you do regular size muffins or mini muffins?
They are regular size. If you look at the pan, it only holds 12 cupcakes. I would be skeptical to see how you get 80 cupcakes out of this, but I haven’t tried making it yet.
I got 18 out of this recipe and they come to 4 pts each
There is no way to get 90 regular size muffins I tried and only got 24. They have to be mini muffins then possibly you could get 90.
I couldn’t do it.
Best I could do with the regular size cupcake tins is, 3 dozs.
For 80 muffins, you’d have to use the mini tins.
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Can you freeze the leftover cupcakes?
Since I didn\’t want 80 points of sugar & white flour baked into something to tempt me, I weighed & divided the box into quarters. I used 1/4 of the box to make 18 muffins. I beat it for at least a minute (per box instructions), which made it nice and fluffy. I divided it evenly among 18 regular sized tins. They were no where near 3/4 full. I baked at 400 for 10 minutes. I used parchment liners and Pam Baking Spray. Some burned on the bottom (could have been the Pam). They are really small (a little over 1/2\” tall). Of course they taste great. However, I probably won\’t make them again. Eating one makes the sugar addict in me want to eat several. I will need to freeze these and take just one to work with my lunch. These would be a good option for many people, but too tempting for me.I need to just avoid sugar.
All I can say is YUM!
How did you get 80 ? I got 36 nice size cupcakes. Filled cups 3/4 full. Tastes great. I figure 1 point for 2.
They look awesome can’t wait to try them
I made 48 regular size muffins, they are awful! I followed the instructions, after the first batch burnt on the bottoms after 10 minutes, I put the second batch in for 7 minutes. The ones I baked in my pampered chef brownie pan were the only ones that were edible. All the others stuck to the paper liners and burnt on bottom. Very disappointed, I wasted 36 muffins.