Pretty in Pink Push-It-Up Cake Pops

Dairy Free
Health score
1%
Pretty in Pink Push-It-Up Cake Pops
50 min.
12
339kcal

Suggestions


Indulge in a delightful treat that’s as visually stunning as it is delicious with our Pretty in Pink Push-It-Up Cake Pops! Perfect for any occasion, these charming dessert pops are not only dairy-free but also incredibly easy to make, making them a fantastic choice for gatherings, parties, or simply a sweet afternoon snack.

Imagine the joy of biting into a moist, fluffy mini cupcake layered with luscious whipped strawberry frosting, all beautifully presented in a fun push-up pop container. Each bite is a burst of flavor, enhanced by the fresh strawberries and a hint of mint, creating a refreshing experience that will leave your taste buds dancing.

With a total preparation time of just 50 minutes, you can whip up a batch of these delightful cake pops to impress your friends and family. The recipe yields 12 servings, making it perfect for sharing—or keeping all to yourself! Plus, with only 339 calories per serving, you can enjoy this sweet treat without the guilt.

Whether you’re celebrating a special occasion or just want to add a touch of sweetness to your day, these Pretty in Pink Push-It-Up Cake Pops are sure to be a hit. So gather your ingredients, roll up your sleeves, and let’s get baking!

Ingredients

  • box cake mix white
  • 1.3 cups water 
  • 0.3 cup vegetable oil 
  •  egg whites 
  • 12 oz fluffy frosting 
  • 12  lemon-lime soda pop 
  • 12 small strawberries fresh
  • 12 sprigs mint leaves fresh

Equipment

  • bowl
  • frying pan
  • oven
  • hand mixer
  • toothpicks
  • ziploc bags
  • muffin liners

Directions

  1. Heat oven to 350°F. Spray 24 mini muffin cups with cooking spray.
  2. In large bowl, beat cake mix, water, oil and egg whites with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes. Fill muffin cups half full with batter. (Cover and refrigerate remaining batter until ready to bake; cool pan before reusing and spray again with cooking spray.)
  3. Bake 10 to 15 minutes or until toothpick inserted in center comes out clean.
  4. Remove cupcakes from pans to cooling racks; cool completely, about 15 minutes. (Repeat with remaining batter to make about 48 additional mini cupcakes. Freeze cupcakes for another use.)
  5. Spoon frosting into decorating bag (fitted with desired tip) or resealable food-storage plastic bag (with small corner cut off). To assemble, drop 1 cupcake into each push-up pop container; pipe desired amount of frosting on cupcake. Top each with second cupcake; pipe with frosting.
  6. Garnish with strawberry and mint sprig.

Nutrition Facts

Calories339kcal
Protein3.14%
Fat32.38%
Carbs64.48%

Properties

Glycemic Index
6.92
Glycemic Load
8.44
Inflammation Score
-2
Nutrition Score
5.3178260993698%

Flavonoids

Cyanidin
0.12mg
Petunidin
0.01mg
Delphinidin
0.02mg
Pelargonidin
1.74mg
Catechin
0.22mg
Epigallocatechin
0.05mg
Epicatechin
0.03mg
Epicatechin 3-gallate
0.01mg
Epigallocatechin 3-gallate
0.01mg
Eriodictyol
0.31mg
Hesperetin
0.1mg
Naringenin
0.02mg
Apigenin
0.05mg
Luteolin
0.13mg
Kaempferol
0.04mg
Quercetin
0.08mg

Nutrients percent of daily need

Calories:339.15kcal
16.96%
Fat:12.28g
18.89%
Saturated Fat:2.61g
16.31%
Carbohydrates:55.04g
18.35%
Net Carbohydrates:54.34g
19.76%
Sugar:36.41g
40.46%
Cholesterol:0mg
0%
Sodium:364.83mg
15.86%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:2.68g
5.36%
Phosphorus:153.93mg
15.39%
Vitamin K:16.14µg
15.37%
Vitamin B2:0.22mg
12.73%
Calcium:100.05mg
10%
Folate:35.55µg
8.89%
Vitamin E:1.32mg
8.83%
Selenium:5.26µg
7.52%
Vitamin B1:0.1mg
6.61%
Manganese:0.13mg
6.4%
Vitamin B3:1.14mg
5.71%
Iron:0.97mg
5.4%
Vitamin C:4.43mg
5.37%
Fiber:0.69g
2.78%
Copper:0.05mg
2.36%
Magnesium:7.8mg
1.95%
Potassium:65.05mg
1.86%
Vitamin B5:0.17mg
1.69%
Zinc:0.24mg
1.62%