These Strawberry Shortcake Cupcakes are packed with protein, filled with juicy strawberries and light cool whip-which makes for a scrumptious breakfast or dessert!

Servings: Makes 6 full size cupcakes

GREEN: 2 Smartpoints for 1 cupcake or 2 cupcakes for 3 SmartPoints if using egg whites

BLUE: 2 Smartpoints for 1 cupcake or 2 cupcakes for 3 SmartPoints

PURPLE: 2 Smartpoints for 1 cupcake or 2 cupcakes for 3 SmartPoints

Looking for more low point recipes? Be sure to check these recipes out:

One Point Blueberry Muffins 

One Point Peanut Butter Cookies

Skinny Banana Bread or Muffins

What zero point sweetener do I use for these Strawberry Shortcake Cupcakes?

Lakanto Sweetener – MonkFruit Sweetener – a zero glycemic, zero calorie and all natural sugar substitute and it’s by far the best tasting sweeter out there.   It has no artificial aftertaste, is 0 calories, 0 additives, 0 Freestyle smart points, gluten free, 0 carbs and bakes and tastes just like sugar.

Get 20% off your order with promo code: Pound20

Click the link HERE to check it out or to purchase.

Ingredients:

• 1/2 cup Kodiak Buttermilk Pancake mix
• 1/2 cup water
• 2 Tbsp zero point white granulated sugar substitute ( I use Lakanto Monkfruit Classic Sweetener) 
• 1 tsp baking powder
• 1 large egg or 2 large eggs whites
• 1 Tbsp Land o’ Lakes light butter made with canola oil
• 1 tsp almond extract
• 1 tsp vanilla extract
• 8-10 strawberries and sliced
• 8 Tbsp fat free whip topping
• 1 tsp vanilla extract

Directions:

1. Preheat oven to 350°F.
2. In a large bowl, whisk together pancake mix, sugar substitute, baking powder, water, egg or egg whites, melted butter or unsweetened applesauce, almond extract and vanilla extract, until well combined.
3. Spoon batter evenly into a lightly (sprayed with non stick cooking spray) muffin tin, filling each cup 3/4 way full.
4. Bake for 12-14 minutes until a toothpick inserted in the center comes out clean. Let cupcakes cool on a cooling rack for 10 minutes.
5. While cupcakes are cooling, make the filling.
6. In a medium bowl, using a whisk, blend together, fat free cool whip and vanilla extract. Then fold in the sliced strawberries.
7. Slice the tops off each cupcake and fill with whipped cream mixture. Place cupcake top back on top.
8. Sprinkle with Lakanto Sweetener powdered sugar on the tops if desired.

Servings: Makes 6 full size cupcakes

GREEN: 2 Smartpoints for 1 cupcake or 2 cupcakes for 3 SmartPoints if using egg whites

BLUE: 2 Smartpoints for 1 cupcake or 2 cupcakes for 3 SmartPoints

PURPLE: 2 Smartpoints for 1 cupcake or 2 cupcakes for 3 SmartPoints

Notes:

• You can substitute the light butter for 2 Tbsp unsweetened applesauce, however the points are the same either way. I recommend the light butter as it gives them better flavor and texture.

Continue to Content

Yield: 6

Strawberry Shortcake Cupcakes

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This low point Strawberry Shortcake Recipe is packed with protein and filled with juicy strawberries and light cool whip-which makes for a wonderful dessert!

Prep Time 10 minutes

Cook Time 26 seconds

Total Time 10 minutes 26 seconds

Ingredients

• 1/2 cup Kodiak Buttermilk Pancake mix
• 1/2 cup water
• 2 Tbsp zero point white granulated sugar substitute 
• 1 tsp baking powder
• 1 large egg or 2 large egg whites
• 1 Tbsp Land o' Lakes light butter made with canola oil
• 1 tsp almond extract
• 1 tsp vanilla extract
• 8-10 strawberries and sliced
• 8 Tbsp fat free whip topping
• 1 tsp vanilla extract

Instructions

1. Preheat oven to 350°F.
2. In a large bowl, whisk together pancake mix, sugar substitute, baking powder, water, egg or egg whites, melted butter or unsweetened applesauce, almond extract and vanilla extract, until well combined.
3. Spoon batter evenly into a lightly (sprayed with non stick cooking spray) muffin tin, filling each cup 3/4 way full.
4. Bake for 12-14 minutes until a toothpick inserted in the center comes out clean. Let cupcakes cool on a cooling rack for 10 minutes.
5. While cupcakes are cooling, make the filling.
6. In a medium bowl, using a whisk, blend together, fat free cool whip and vanilla extract. Then fold in the sliced strawberries.
7. Slice the tops off each cupcake and fill with whipped cream mixture. Place cupcake top back on top.
8. Sprinkle a little sugar substitute on the tops if desired.

Servings: Makes 6 full size cupcakes

GREEN: 2 Smartpoints for 1 cupcake or 2 cupcakes for 3 SmartPoints if using egg whites

BLUE: 2 Smartpoints for 1 cupcake or 2 cupcakes for 3 SmartPoints

PURPLE :2 Smartpoints for 1 cupcake or 2 cupcakes for 3 SmartPoints

Notes

1. You can substitute the light butter for 2 Tbsp unsweetened applesauce, however the points are the same either way. I recommend the light butter as it gives them better flavor and texture.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Lakanto MonkFruit BROWN Sweetener
• 
  Kodiak Cakes Protein Pancake Power Cakes, Flapjack and Waffle Baking Mix, Buttermilk

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 80Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 98mgSodium: 187mgCarbohydrates: 25gFiber: 6gSugar: 14gProtein: 16g

The point values and nutritional information is estimated and figured based off the brand of ingredients I used for the recipe using the WW app and can vary depending on ingredients used.