Hey Sunshine!

Last year for my milestone birthday I wrote a blog called How To Order Healthy For Birthday Celebrations.

Question: How do I top that for this year’s birthday?

Answer: How about with outrageously decadent & delicious dark chocolate cupcakes with a vanilla cream cheese frosting? I want to have a happy & healthy birthday this year, but I also want to satisfy my cravings for chocolate cake with white icing which is my favorite!

Healthy Birthday Cupcakes?

Wait! How is that possible? Isn’t this a blog about healthy eating? How can I be posting about amazing chocolate cupcakes with icing?

Well...with two great food finds Simple Mills Gluten Free Chocolate Muffin & Cake Mix and Swerve Confectioners and one important substitution (pumpkin puree instead of oil), these cupcakes are gluten free, low in sugar, and have a good amount of both protein and fiber in each. Each moist chocolate cupcake with frosting has only 80 calories and 4sp if you are following WW, 3 grams of protein, 3 grams of fiber, and 8 grams of sugar. They are also GMO free, soy free, and the cupcakes are dairy free (but the frosting has dairy).

But when you bite into one you are going to think you are eating the most moist and delectable cupcake ever! I was actually shocked when they came out so velvety and decadent. I was in heaven. Birthday cupcake success!

Ingredients for Cupcakes:

1 Box of Simple Mills Naturally Gluten Free Chocolate Muffin & Cake Mix
3 Eggs

⅓ cup 100% canned pumpkin puree (I used pumpkin puree instead of oil. It’s in a 1:1 ratio when substituting oil and pumpkin)

1 tbsp vanilla

⅓ cup water

12 cupcake pan liners (I used multi-colored silicone liners)

Oil spray

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Ingredients for Vanilla Cream Cheese Frosting:

1 8oz container of whipped cream cheese

1 cup Swerve Confectioners (Swerve is a sugar substitute)

1 tsp vanilla

Variation:

You can make chocolate cream cheese frosting with the addition of 1-2 tbsp of unsweetened cocoa powder to the ingredient list.

Directions for Cupcakes

Heat oven to 350F. Using a 12 compartment muffin tray, spray a little oil in each compartment so the cupcake won’t stick to the sides. Or if you use silicone liners, place one in each compartment and spray the inside of each.

Whisk eggs, water, pumpkin, and vanilla in large mixing bowl. Pour baking mix into the bowl and whisk all together until well blended. Spoon the batter evenly into the 12 compartments.

Bake for 18 minutes. Let cupcakes cool completely before frosting them.

The cupcake itself is 55 calories and 3sp (WW). If you don’t want to make frosting, a swirl of fat free Reddi Whip on top would work great for 5 calories and 0sp!

Directions for Vanilla Cream Cheese Frosting

Put cream cheese, Swerve, and vanilla in a medium size mixing bowl. Whip using a hand held mixer until light and fluffy. 1 tbsp of frosting is 25 calories and 1sp (WW).

Putting it all together

Once the cupcakes have cooled, frost each one with 1 tbsp of frosting. Decorate with sprinkles, mini chocolate chips, or a sprinkle of PB2 over the top for a peanut butter taste. (adjust calories and points accordingly)

Then, dig in and have a happy healthy & decadent birthday!

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