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Sour Cream Chocolate Cupcakes (lighter recipe)

  • Prep 30 min
  • Total 1 hr 25 min
  • Servings 3

Finally, a lighter way to indulge! These tempting cupcakes offer big dessert flavor in a small “lighter recipe” package. MORE + LESS -

Ingredients

2
cups Gold Medal™ all-purpose flour
2
cups sugar
3/4
cup reduced-fat sour cream
1/4
cup shortening
1
cup water
1 1/4
teaspoons baking soda
1
teaspoon salt
2
teaspoons vanilla
1/2
teaspoon baking powder
1/2
cup fat-free cholesterol-free egg product
4
ounces unsweetened baking chocolate, melted and cooled
1
tub Betty Crocker™ Sweet Rewards™ chocolate reduced-fat ready-to-spread frosting, if desired

Steps

Hide Images
  • 1
    Heat oven to 350ºF. Line 36 regular-size muffin cups with paper baking cups.
  • 2
    Beat all ingredients except frosting with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups, filling each half full.
  • 3
    Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Remove from pan. Cool on wire rack, about 30 minutes. Frost with frosting.

Expert Tips

  • The party’s over and you have leftover cupcakes? Freeze unfrosted cupcakes tightly covered in a plastic container for up to 6 months.
  • For pretty, low-maintenance treats, skip the frosting and “dust” the tops with powdered sugar.

Nutrition Information

Nutrition Facts

Serving Size: 1 Cupcake
Calories
150
Calories from Fat
35
% Daily Value
Total Fat
4 g
Saturated Fat
2 g
Cholesterol
0mg
Sodium
150 mg
Potassium
80 mg
Total Carbohydrate
27 g
Dietary Fiber
1 g
Protein
2 g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
4%
4%
Exchanges:
1 Starch; 1 Fruit;
*Percent Daily Values are based on a 2,000 calorie diet.

© 2017 ®/TM General Mills All Rights Reserved

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