Skinny Cherry Cupcakes for Valentine’s Day

Skinny Cherry Cupcakes with Cool Whip frosting: treat yourself to these healthier cupcakes this #Valentine's Day #cupcakes

I am not a big “skinny” dessert fan. If I’m going to eat dessert, I prefer it to be quite satisfying. And usually, skinny desserts leave me wanting more.

But not this time. Although, really, I’m not sure how YOU qualify a dessert as skinny. So we will call these skinny-ish, or skinnier cupcakes.

For the cupcakes, I combined one box of yellow cake mix with 1 can of cherry pie filling and 2 eggs. Better than oil, right?

And for the frosting I used a box of sugar free vanilla pudding mix with fat free Cool Whip and skim milk. Totally skinny stuff right there. (since I normally use butter, powdered sugar and cream cheese, we’re talking total diet food here).

I topped each one with a little chocolate heart, enough to satisfy that chocolate craving you might have. And eating this out of the refrigerator? Nice and cold? Yeah, I was not left wanting more.

Skinny Cherry Cupcakes with Cool Whip frosting: treat yourself to these healthier cupcakes this #Valentine's Day #cupcakes

So if you’re looking for a skinnier dessert recipe this New Year, give these cupcakes a try! I used Lucky Leaf Cherry pie filling, but feel free to try another flavor if you choose! Or Chocolate pudding mix for the frosting. Lots of options!

Want more SKINNY-ish recipes? Here are a few of my favorites….

 Pineapple Coconut Cupcakes: 2 ingredient cupcakes with a “lighter” frosting! Perfect if you are craving dessert, but not wanting to ruin your diet!

Pineapple Coconut Cupcakes

Chocolate Banana Eggrolls: need to satisfy a chocolate craving without crashing over the deep end? Try these. PLEASE

Chocolate Banana Eggrolls

Looking for some healthy dinner options? Here’s a few of my favorites:

Spicy Grilled Fish with Citrus Slaw: perfectly seasoned and grilled tilapia recipe served with a tangy citrus slaw!

Spicy Grilled Fish with Citrus Slaw

Skinnier Beef Enchiladas: slow cooker shredded beef enchiladas. As good as it sounds. And easy too!

Skinny beef enchiladas

Santa Fe Stuffed Peppers: a healthy twist to a classic dinner!

Santa Fe Stuffed Peppers

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Yield: 24 cupcakes

Skinny Cherry Cupcakes


For the Cupcakes:

  • 1 box (15.25oz) yellow cake mix
  • 2 eggs
  • 1 can (21oz) Cherry Pie Filling

For the Frosting:

  • 1/2 cup skim milk
  • 1 box (3.5oz) instant vanilla pudding 8oz Fat Free Cool Whip sprinkles 1/4 cup chocolate candy coating, melted


  1. Melt chocolate candy coating in microwave for 30 seconds, stir, and add an additional 30 seconds if necessary. Pour into a ziploc sandwich bag, snip off corner, and pipe hearts onto a piece of parchment paper. Set aside.
  2. In a large bowl, combine cake mix with eggs and cherry pie filling. Fill cupcake liners 1/2 full and bake in a 350 degree oven for 18-20 minutes. Remove and cool completely.
  3. In a large mixing bowl, whisk the milk with vanilla pudding for 2 minutes. Fold in Cool Whip and refrigerate for 30 minutes. Spread on cooled cupcakes and add sprinkles. Top each cupcake with a chocolate heart. ENJOY

Did you make this recipe?

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Linked To: What’s Cookin  36th Avenue  Chic and Crafty


About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

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Posted on January 23, 2013

Comments & Reviews

  1. Have you tried the cherry cupcakes with another flavor of cake mix? I was thinking chocolate with chocolate pudding? or White cake with either chocolate or vanilla pudding?

  2. Hey there! I’ve been following your weblog for a while now and finally got the courage to go ahead and give you a shout out from Houston
    Tx! Just wanted to say keep up the excellent job!

  3. I LOVE to make these. I made some yesterday and have already received an order from a friend for two dozen of these badboys. Try these substitutions-
    instead of the vanilla pudding use french vanilla, and I also found that the “dark sweet“cherry pie filling(Comstock is the brand I like to use) is alot better to make cake with. It’s sweeter
    And with chocolate sprinkles on top they’re really cute

    1. I do this often! I actually have a stoneware bundt pan (from pampered chef) and I make cakes in the microwave: 1 box mix, 1 can pie filling, 3 eggs: microwave 12 minutes. I wish everyone had a stoneware bundt pan, haha. But since they don’t I had to make it in the oven…still comes out fantastic (in cupcake form)!! And you can substitute any flavor combo you like. One of my favorites is Lemon cake with lemon pie filling!

  4. This sounds like such a delicious idea for skinnier cupcakes. In fall I mixed pumpkin puree with a cake mix and it was one of the best (though low fat) cakes I ever had 🙂

  5. The cupcakes are so adorable with the little chocolate hearts on top! I made decorations similar to that a couple years ago for chocolate mint cupcakes. Thanks for all the other “skinny” dessert ideas, too!

  6. All of your cupcakes look so delicious. I just found your blog. Your recipes and pictures are wonderful. I look forward to following you. Blessings, Diane Roark www.recipesforourdailybread.com

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