Independence Day Cupcakes

Independence Day Cupcakes

Made  times
AJackson 0

"A light fluffy cupcake filled with cool vanilla pudding offers a light alternative to a traditional cupcake. Substitute applesauce for a healthy alternative to shortening."
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


1 h 15 m servings 172 cals
Serving size has been adjusted!

Original recipe yields 24 servings



  • Calories:
  • 172 kcal
  • 9%
  • Fat:
  • 6.7 g
  • 10%
  • Carbs:
  • 25.9g
  • 8%
  • Protein:
  • 2.8 g
  • 6%
  • Cholesterol:
  • 6 mg
  • 2%
  • Sodium:
  • 147 mg
  • 6%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Line 24 cupcake cups with paper liners. Whisk together the flour, sugar, baking powder, and salt in a large mixing bowl.
  2. With a pastry cutter, chop the shortening into the dry ingredients until the mixture becomes crumbly, then beat in the egg whites, vanilla extract, and 1 cup of milk to make a smooth batter. Spoon batter into the paper-lined cupcake cups, filling them about 2/3 full.
  3. Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, 22 to 26 minutes. Allow cupcakes to cool completely.
  4. In a bowl, beat together the pudding mix and 2 cups of skim milk until the pudding is thickened, about 2 minutes. Allow to stand for 5 minutes to finish thickening. Spoon the pudding into a pastry bag with a medium tip.
  5. To fill and decorate cupcakes, use a thin paring knife to cut a small hole, about 1/2 inch in diameter, into the top of a cupcake. Insert the knife about 3/4 of the way down into the cupcake, and remove the core. Use the pastry bag to fill the hole with pudding, piping in enough pudding to fill the hole flush with the top of the cupcake. Frost the tops of the filled cupcakes with light whipped cream, spreading it into a smooth layer.
  6. Place a blueberry in the center of each cupcake. Around the blueberry, arrange 5 slices of strawberry, pointed ends outward, to make a star shape. Store in refrigerator.


Most helpful
Most positive
Least positive

For me, this recipe was four and a half stars. Almost five. This halved really well. I made this recipe according to recipe, making no substitutions. I got 10 good sized cupcakes out of a half r...

A little bit of effort but very tasty. My hubs says they taste like strawberry shortcake. I made this as stated in the recipe except I did not use sugar free pudding -just a personal preference....

I did not care for this recipe. first off, the cupcakes did not rise at all! luckily i filled most of them up higher than 2/3 of the way. but the ones that i filled 2/3, looked very empty in th...

Other stories that may interest you