Hungry Girl's Berry-Licious Cupcakes

Total Time
40mins
Prep 20 mins
Cook 20 mins

This recipe is from Hungry Girl's new book. Weight Watchers points value is 3 points per serving. The servings from this recipe is 12.

Ingredients Nutrition

  • 4 ounces Cool Whip Free, half an 8 oz container
  • 14 cup fat free cream cheese, softened
  • 2 tablespoons mcneil nutritionals splenda no calorie artificial sweetener
  • 18 teaspoon vanilla extract
  • 18 teaspoon food coloring, neon pink, divided (2 drops)
  • 12 tablespoon davinci gourmet sugar-free raspberry flavored syrup or 12 tablespoon sugar-free strawberry syrup
  • 9 18 ounces white cake mix, 2 cups (half an 18.25 oz package)
  • 1 cup diet cola, black cherry flavor
  • 4 large egg whites, about 1/2 cup
  • 6 medium strawberries, pureed
  • cooking spray, 2 sprays

Directions

  1. Preheat oven to 350°F.
  2. In a medium bowl, combine whipped topping, cream cheese, Splenda, vanilla extract, 1 drop of food coloring and syrup.
  3. Using an electric mixer at medium-low speed, blend until frosting is thoroughly mixed, about 1 minute.
  4. Chill frosting in freezer for 20 minutes and then transfer to refrigerator until ready to frost cupcakes.
  5. In a large bowl, combine cake mix, soda and egg whites; add pureed strawberries and remaining drop of food coloring.
  6. Mix with an electric mixer at medium-high speed until smooth, about 45 seconds.
  7. Coat a 12-cup muffin pan with cooking spray, or line with cupcake wrappers. Evenly spoon batter into prepared muffin pan.
  8. Bake until firm, about 15 to 20 minutes.
  9. Remove from oven and cool completely in pan.
  10. Once cool, remove cupcakes from pan and evenly spread with frosting. Yields 1 cupcake per serving.

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