Cookies 'n' Cream Cupcakes

MAKES: 24 Cupcakes

COOK TIME: 18 Min

Who doesn't love the age-old pairing of chocolate and vanilla? Our Cookies 'n' Cream Cupcakes provide a tasty twist on a classic combination. Nobody will know they are fit for those following a diabetes, too!

What You'll Need

1 (18.25-ounce) package white cake mix
1 1/4 cup water
1/4 cup canola oil
3 egg whites
1 1/2 cup chocolate sandwich cookie crumbs, divided
1 (16-ounce) can sugar-free vanilla frosting

What to Do

Preheat oven to 350 degrees F. Line muffin tins with paper liners.
In a large bowl, combine cake mix, water, oil, and egg whites; beat on low speed for 30 seconds. Beat on high for 2 minutes. Gently fold in 1 cup cookie crumbs. Spoon batter into muffin tins, filling each about 2/3 full.
Bake 18 to 22 minutes, or until a toothpick inserted near the center comes out clean. Cool completely, then frost. Sprinkle with remaining cookie crumbs.

Nutritional InformationShow More

Servings Per Recipe: 24

Amount Per Serving % Daily Value *
Calories 201
Calories from Fat 86
Total Fat 9.5g 15 %
Saturated Fat 1.8g 9 %
Trans Fat 1.3g 0 %
Protein 1.1g 2 %

Amount Per Serving % Daily Value *
Cholesterol 0.0mg 0 %
Sodium 205mg 9 %
Total Carbohydrates 31g 10 %
Dietary Fiber 2.3g 9 %
Sugars 14g 0 %

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bobntookie 6549211

Oct 02, 2013

Very high in carbs and sugar for a diabetic.

Test Kitchen Team

Oct 03, 2013

All of our recipes adhere to the ADA's nutrition guidelines, which recommend less than 60g. of carbs per meal. Certainly, these cupcakes are not to be eaten with regularity, but we believe if you had a healthy dinner of lean protein and vegetables, you could indulge every once in a while with a small treat.