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Substitute 5 raspberries for each of the sliced whole strawberries.
Use a metal 1/4 cup metal measuring cup or small ice cream scoop to easily transfer batter to paper-lined cups.
Unfrosted cooled cupcakes can be stored in airtight container in freezer for up to 3 months. Frosting can be prepared, covered and stored in refrigerator up to 8 hours before spreading onto cupcakes.
Good news! At 110 calories a serving, these portion-controlled low-fat cupcakes, made with better-for-you products, can fit into a healthful eating plan.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.