Skinny "Hostess" Copycat Cupcakes 4 Servings 1/4 teaspoon pure vanilla extract 1/4 cup boiling water 1/2 cup all-purpose flour 3 tablespoons cocoa powder 1/4 teaspoon baking soda 1/8 teaspoon baking powder 1/8 teaspoon salt 1/4 cup unsweetened applesauce 1/4 cup + 1 tablespoon Truvia Baking Blend 3 tablespoons eggbeaters or liquid egg-whites

Skinny Hostess Copycat Cupcakes

Remember childhood, when something like Skinny Hostess Copycat Cupcakes weren’t actual a thing? But that was okay because the real stuff was running rampant. Remember eating things just because they looked fun? Today, we have to worry about sugar, fat, butter, oil . . . but back then, if it had pretty icing, we’d eat it. Please tell me I wasn’t the only weird kid who ate Peeps even though I didn’t like the taste. Who’s with me?

I like making things that remind me of my childhood, because I had a really fantastic one. Growing up with my parents, my three sisters, and my puppy Elke was the ultimate blessing. Everything was very easy and every moment was extremely precious. We played outside until dinner, we switched up bedrooms when we wanted a change, and after the movies (which we went to once a weekend), my dad gave us his famous trivia questions regarding the film. I specifically remember October Sky. During that movie, I played close attention – especially to a key with a set of numbers on it – so that I could win the quiz. Surely enough, he asked without fail, “What were the numbers . . . .” and to my surprise, we all shouted out in perfect unison. Apparently we all knew that would be a question.

Anyways, I like to capture all moments from my childhood by mixing them in a bowl and baking them in the oven. By eating something from my past, I keep these memories alive. Alas, Healthy Hostess Cupcakes:Skinny "Hostess" Copycat Cupcakes by Skinny Girl Standard, a low calorie food blogHere’s what you’ll need to make Skinny Hostess Copycat Cupcakes:

Cake Server I Pink Apron I Icing Knives I Three-Tier Cupcake Display I One-Tier Cupcake/Cake Stand I Frog Plate I Whisk I Cupcake Measuring Cups I Cupcake Kitchen Towel Baking Set I Cupcake Baker

Favorites? I love those cupcake measuring cups. I would use them for baking everything, not just cupcakes. And that cupcake kitchen towel. I love the colors. They’d look so beautiful in a picture on my blog. Idea noted. And finally, that cute cupcake baker. Adorable. Must have.

Skinny "Hostess" Copycat Cupcakes by Skinny Girl Standard, a low calorie food blogSkinny "Hostess" Copycat Cupcakes by Skinny Girl Standard, a low calorie food blogSkinny "Hostess" Copycat Cupcakes by Skinny Girl Standard, a low calorie food blog

Skinny “Hostess” Copycat Cupcakes

Yield: 4 Cupcakes

Serving Size: 1 Cupcake

Calories per serving: 182


  • Cupcake Ingredients:
  • 1/2 cup all-purpose flour (200 calories)
  • 3 tablespoons cocoa powder, unsweetened (30 calories)
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1/4 cup unsweetened applesauce (25 calories)
  • 1/4 cup + 1 tablespoon Truvia Baking Blend (If using sugar instead, double the amount) (125 calories)
  • 3 tablespoons eggbeaters or liquid egg-whites (25 calories)
  • 1/4 teaspoon pure vanilla extract (3 calories)
  • 1/4 cup boiling water
  • Filling Ingredients:
  • 1/2 cup marshmallow fluff (160 calories)
  • Hostess Cupcake Chocolate Butter:
  • Follow my Hostess Cupcake Chocolate Butter recipe and double it. (120 calories)
  • White Squiggles:
  • 2 tablespoons marshmallow fluff (40 calories)


  1. Start off be preheating your oven to 350F.
  2. Mix your dry ingredients (cupcake ingredients only: whole-wheat flour, baking powder, baking soda, cocoa powder, salt and Truvia Baking Blend) together in a medium bowl using a hand-mixer.
  3. In a separate bowl, mix all wet cupcake ingredients (excluding boiling water) together.
  4. Slowly add flour-mix to wet ingredients - about 1/8 cup at a time, stirring after each addition. Next, add in boiling water, 1 tablespoon at a time. Stir after each addition.
  5. Take out four cupcake liners and place them in a cupcake or muffin tin. Spray with nonstick oil if desired. Fill liners with approximately 1/4 cup of batter each.
  6. Pop in the oven and bake for approximately 14-16 minutes, or until cooked through.
  7. Allow your cupcakes to cool for approximately 10 minutes.
  8. During this time, take your ingredients for chocolate butter and follow instructions.
  9. Once your cupcakes have cooled, pour your filling (marshmallow fluff) into a microwave-safe bowl and heat until melted, about 10 - 15 seconds. Pour in a ziplock and cut a hole in one corner the size of an M&M.
  10. Take a toothpick and poke a hole down the center of the cupcake (keep in mind: you do not need to turk your cupcakes upside-down for this next step because chocolate butter will cover the hole). Once your hole has been poked with toothpick, take that toothpick and swirl it in a circle, creating a hole about the size of an M&M. Place the end of the ziplock bag that has been cut inside the cupcake and squeeze about 1/4 of fluff into the cupcake. Repeat with other cupcakes.
  11. Once your cookie butter has been mixed, spread it evenly on the top of your cupcakes. If chocolate butter is too thick, heat it for about 10 seconds before using.
  12. Allow cookie butter to harden, about 5 minutes.
  13. While waiting, heat your remaining marshmallow fluff (for the squiggles) for about 10 seconds. Pour into a second ziplock bag and cut a hole in one end, this one much smaller than the first - about 1/4 of the size. Squeeze out the squiggles on top of each cupcake.
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