Replace oil with a secret ingredient in these tasty chocolate cupcakes.
box (15.25 oz) Betty Crocker™ SuperMoist™ devil's food cake mix
pouch (4 oz) Green Giant™ Veggie Blend-Ins™ 100% spinach purée
container (16 oz) Betty Crocker™ Rich & Creamy vanilla or chocolate frosting
Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.
In large bowl, beat cake mix, spinach purée, water and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups, filling about three-fourths full.
Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes. Spread frosting on cupcakes.
For a fun easy treat, sprinkle cupcakes with candy sprinkles immediately after frosting.
For cupcakes at a moment's notice, bake ahead of time, and freeze in airtight container for up to 2 months.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Cupcake
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.