WW Cake Baking Mix | WW USA

Cupcakes are on the menu!


WW Cake Mixes produce mini cupcakes with just one SmartPoint®—yes, one!—so you can always fit this deliciousness into your Budget. Use the recipes below to make them even tastier.

Enjoy anything-but-boring vanilla

The resealable WW Vanilla Cake Mix let’s you make as few—or as many!—perfect cupcakes as you’d like, and then seal up the rest of the mix for later. 

Start with WW Vanilla Cake Mix. Then, follow the instructions on the package to bake. Once your cupcakes have cooled, use the recipes below to take them to the next level.

Mini s'mores cupcakes


Total Time: 30 min Prep: 10 min Cook: 10 min Serves: 15 Difficulty: Easy

Here's a fun spin on a popular camp-fire dessert. If you have a culinary torch, use it to brown the marshmallows (before you add them to the cupcakes) for that just-roasted look. Switch things up a bit and use chocolate graham crackers for different flavor profile.

Ingredients


WW Vanilla cake mix
1 cup(s)

Egg(s)
3 large

Water
3 Tbsp

Vegetable oil
1 Tbsp

Light whipped topping
1 cup(s)

Unsweetened cocoa powder
1 Tbsp

Mini marshmallows
15 item(s)

Graham cracker(s)
4 square(s), coarsely crushed

Instructions


1. Preheat oven to 350°F. Lightly coat 15 holes of a nonstick mini muffin pan with nonstick cooking spray (or use mini cupcake liners).

2. In a small bowl, whisk together cake mix, eggs, water, and oil until smooth. Evenly divide batter among prepared muffin holes. Bake until a toothpick inserted into the center of a cupcake comes out clean, 9 to 11 minutes; let cupcakes cool.

3. Evenly divide whipped topping over cooled cupcakes; dust with cocoa powder. Top each cupcake with 1 marshmallow and a few graham cracker pieces.

4. Serving size: 1 cupcake

Mini double berry cupcakes


Total Time: 27 min Prep: 7 min Cook: 10 min Serves: 5 Difficulty: Easy

These bite-size cupcakes are perfect for any occasion. Make sure you pat your strawberries dry so they don't make the whipped topping watery. If you can find freeze-dried blueberries, use them with a few fresh blueberries for garnish instead of strawberries.

Ingredients


WW Vanilla cake mix
⅓ cup(s)

Cooking spray
5 spray(s)

Egg(s)
1 large

Water
1 Tbsp

Vegetable oil
1 tsp

Light whipped topping
5 Tbsp

Freeze-dried strawberries
2 Tbsp, roughly crushed

Strawberries
½ cup(s), 5 small berries with pretty stems

Instructions


1. Preheat oven to 350°F. Lightly coat 5 holes of a nonstick mini muffin pan with nonstick cooking spray (or use mini cupcake liners).

2. In a small bowl, whisk together cake mix, egg, water, and oil until smooth. Evenly divide batter among prepared muffin holes. Bake until a toothpick inserted into center of a cupcake comes out clean, 9 to 11 minutes. Remove from oven and let cool.

3. Divide topping over cooled cupcakes. Garnish with crushed berries and fresh berries.

4. Serving size: 1 cupcake

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Bite into chocolatey goodness

The resealable WW Chocolate Cake Mix let’s you make as few—or as many!—perfect cupcakes as you’d like, and then seal up the rest of the mix for later.

Start with WW Chocolate Cake Mix. Then, follow the instructions on the package to bake. Once your cupcakes have cooled, use the recipes below to take them to the next level.

Mini frosted chocolate cupcakes


Total Time: 40 min Prep: 10 min Cook: 10 min Serves: 15 Difficulty: Easy

Two-ingredient ganache is the perfect sweet finish for these bite-size cupcakes. If you're garnishing your cupcakes with blackberries and they're jumbo-size, slice them in half width-wise. Place them so the cut-side is facing up which will look like a purple flower.

Ingredients


WW Chocolate cake mix
1 cup(s)

Cooking spray
8 spray(s)

Egg(s)
3 large

Water
5 Tbsp, divided

Vegetable oil
1 Tbsp

Bittersweet chocolate chips
2½ Tbsp

Fresh blackberries
1 cup(s), or raspberries

Instructions


1. Preheat oven to 350°F. Lightly coat 15 holes of a nonstick mini muffin pan with nonstick cooking spray (or use mini cupcake liners).

2. In a small bowl, whisk together cake mix, eggs, 3 tbsp water, and oil until smooth. Evenly divide batter among prepared muffin holes. Bake until a toothpick inserted into the center of a cupcake comes out clean, 9 to 11 minutes; let cupcakes cool.

3. Meanwhile to make chocolate frosting, place bittersweet chocolate and remaining 2 tbsp water in top of a double boiler (or heat proof bowl set over simmering water); whisk mixture until fully melted and glossy, adding more water if necessary to thin. Remove from heat; let cool for 10 minutes before spreading each cake with a tsp glaze. Top each with a whole or sliced berry.

4. Serving size: 1 cupcake

Mini chocolate-peanut butter dream cupcakes


Total Time: 30 min Prep: 10 min Cook: 10 min Serves: 5 Difficulty: Easy

Peanut butter and chocolate unite in these adorable mini cupcakes. Either mix all the peanut butter powder into the whipped topping, or save a tiny bit to sprinkle on as a garnish like we did here.

Ingredients


WW Chocolate cake mix
⅓ cup(s)

Cooking spray
5 spray(s)

Egg(s)
1 large

Water
1 Tbsp

Vegetable oil
1 tsp

Light whipped topping
5 Tbsp

Chocolate peanut butter powder
2½ tsp

Banana(s)
½ small, sliced into 5 pieces

Instructions


1. Preheat oven to 350°F. Lightly coat 5 holes of a nonstick mini muffin pan with nonstick cooking spray (or use mini cupcake liners).

2. In a small bowl, whisk together cake mix, egg, water, and oil until smooth. Evenly divide batter among prepared muffin holes. Bake until a toothpick inserted into center of a cupcake comes out clean, 9 to 11 minutes. Remove from oven and let cool.

3. Stir together whipped topping and peanut butter powder. Divide topping over cooled cupcakes. Garnish each with a banana slice.

4. Serving size: 1 cupcake