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Two Point Peppermint Cupcakes

Nothin’ screams the holiday season more than eating these low point Two Point Peppermint Cupcakes!!

 

Servings: Makes 12 regular size cupcakes

GREEN: 2 SmartPoint for 1 cupcake or 5 SmartPoints for 2 cupcakes

BLUE: 2 SmartPoint for 1 cupcake or 5 SmartPoints for 2 cupcakes

PURPLE: 2 SmartPoint for 1 cupcake or 5 SmartPoints for 2 cupcakes

 

Are you looking for more delicious low point Holiday desserts? Be sure to check these recipes out:

Skinny Pineapple Upside Down Cake

Lightened Up Andes Chocolate Cupcakes

One Point Chocolate Fudge

Two Point Gingerbread Donuts

 

How do I make these Two Point Peppermint Cupcakes?

Preheat oven to 350 degrees

Line a 12 cup muffin tin with cupcake liners. Set aside.

In a large bowl mix flour or Kodiak mix, baking soda and zero point granulated sugar substitute. 

In a separate bowl whisk egg whites, water, unsweetened applesauce, and peppermint extract together until well combined. 

Gradually combine the wet ingredients into the dry ingredients and stir together.

 Scoop batter into 12 cupcake liners.

Continue filling until all 12 cupcake liners are filled. 

Bake for 15-18 minutes or until an inserted toothpick comes out clean.

Cool for 3 minutes in the pan, then remove and finish cooling on a cooling rack.

 

Place 4 Tbsp of Pillsbury Sugar Free Frosting and 1/8 tsp peppermint extract into a small shallow microwaveable bowl. Place bowl of frosting in the microwave for 20 seconds. 

Remove frosting from microwave and stir in the food coloring, if desired. 

Dip the top of each cupcake into melted frosting and allow the excess to fall off. 

Place cupcakes on a tray then top with crushed candy canes. (I put the candy canes in a ziploc bag and crush them with a rolling pin )

Store in an airtight container in the fridge for up to a week.

 

 

Ingredients:

Directions:

    1. Preheat oven to 350 degrees
    2. Line a 12 cup muffin tin with cupcake liners. Set aside.
    3. In a large bowl mix flour or Kodiak mix, baking soda and sugar substitute. 
    4. In a separate bowl whisk egg whites, water, unsweetened applesauce, and peppermint extract together until well combined. 
    5. Gradually combine the wet ingredients into the dry ingredients and stir together.  
    6. Scoop batter into cupcake liners. Continue to fill the batter until 12 cupcakes liners are filled.
    7. Bake for 15-18 minutes or until an inserted toothpick comes out clean.
    8. Cool for 3 minutes in the pan, then remove and finish cooling on a cooling rack.
    9. Place 4 Tbsp of Pillsbury Sugar Free Frosting and 1/8 tsp peppermint extract into a small shallow microwaveable bowl. Place bowl of frosting in the microwave for 20 seconds. 
    10. Remove frosting from microwave and stir in the food coloring, if desired. 
    11. Dip the top of each donut into melted frosting and allow the excess to fall off. 
    12. Place cupcakes on a tray then top with crushed candy canes. (I put the candy canes in a ziploc bag and crush them with a rolling pin )
    13. Store in an airtight container in the fridge for up to a week.

 

Servings: Makes 12 regular size cupcakes

GREEN: 2 SmartPoint for 1 cupcake or 5 SmartPoints for 2 cupcakes

BLUE: 2 SmartPoint for 1 cupcake or 5 SmartPoints for 2 cupcakes

PURPLE: 2 SmartPoint for 1 cupcake or 5 SmartPoints for 2 cupcakes

Note

  1. The Lakanto Monkfruit Sweetener (sugar substitute) that is used in this recipe is zero points. Please keep in mind-the point value can vary depending on the brand of sugar substitute you choose to use.  Lakanto Monkfruit Sweetener also has a 1:1 ratio to real sugar. If you use a different sugar substitute you will want to use the equivalent to real sugar that is recommended on back of the sugar substitute package.
Yield: 12

Two Point Peppermint Cupcakes

Two Point Peppermint Cupcakes

Nothin' screams the holiday season more than eating these low point Two Point Peppermint Cupcakes!!

Author: thepounddropper.com

Prep Time 5 minutes
Cook Time 15 minutes
Additional Time 8 minutes
Total Time 28 minutes

Ingredients

  • 1 1/2 cups Gold Medal self rising flour or Kodiak Cakes Power Cakes and Flapjack Mix
  • 1/2 tsp baking soda
  • 2 large egg whites
  • 1/2 cup water
  • 3 Tbsp zero point white granulated sugar substitute ( I use Lakanto Monkfruit Baking Sweetener)
  • 1/2 cup unsweetened applesauce
  • 1 tsp pure peppermint extract
  • 4 Tbsp Pillsbury sugar free vanilla frosting
  • 3 drops red food coloring, optional 
  • 1/8 tsp peppermint extract
  • 5 mini peppermint candy canes or 2 regular size peppermint candy canes, crushed

Instructions

    1. Preheat oven to 350 degrees
    2. Line a 12 cup muffin tin with cupcake liners. Set aside.
    3. In a large bowl mix flour or Kodiak mix, baking soda and sugar substitute. 
    4. In a separate bowl whisk egg whites, water, unsweetened applesauce, and peppermint extract together until well combined. 
    5. Gradually combine the wet ingredients into the dry ingredients and stir together.  
    6. Scoop batter into cupcake liners. Continue to fill the batter until 12 cupcakes liners are filled.
    7. Bake for 15-18 minutes or until an inserted toothpick comes out clean.
    8. Cool for 3 minutes in the pan, then remove and finish cooling on a cooling rack.
    9. Place 4 Tbsp of Pillsbury Sugar Free Frosting and 1/8 tsp peppermint extract into a small shallow microwaveable bowl. Place bowl of frosting in the microwave for 20 seconds. 
    10. Remove frosting from microwave and stir in the food coloring, if desired. 
    11. Dip the top of each donut into melted frosting and allow the excess to fall off. 
    12. Place cupcakes on a tray then top with crushed candy canes. (I put the candy canes in a ziploc bag and crush them with a rolling pin )
    13. Store in an airtight container in the fridge for up to a week.

    Servings: Makes 12 regular size cupcakes

    GREEN: 2 SmartPoint for 1 cupcake or 5 SmartPoints for 2 cupcakes

    BLUE: 2 SmartPoint for 1 cupcake or 5 SmartPoints for 2 cupcakes

    PURPLE: 2 SmartPoint for 1 cupcake or 5 SmartPoints for 2 cupcakes

Notes

    • The Lakanto Monkfruit Sweetener (sugar substitute) that is used in this recipe is zero points. Please keep in mind-the point value can vary depending on the brand of sugar substitute you choose to use.  Lakanto Monkfruit Sweetener also has a 1:1 ratio to real sugar. If you use a different sugar substitute you will want to use the equivalent to real sugar that is recommended on back of the sugar substitute package.

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 97Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 189mgCarbohydrates: 15gNet Carbohydrates: 14gFiber: 1gSugar: 7gProtein: 4g

The SmartPoint values and nutritional information is estimated and figured based off the brand of ingredients listed in the recipe using the WW app. The SmartPoint values may vary depending on the brand of ingredients used. To calculate the Smartpoint value on a recipe you will need to enter the ingredients in the WW app manually by creating a recipe using the recipe builder. The WW app does not recognize the zero point ingredients in recipes and will calculate it based only off the nutritional information; which will not be accurate.

Terri

Sunday 10th of January 2021

I made your 2 point candy cane donuts and they were delicious. I can’t figure out how to store them, though. I made the mistake of putting them in a covered pan and the frosting ran all over and the donuts were soggy. Help!

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