Hungry Girl's Berry-Licious Cupcakes

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.

• Ready In: 40 mins
• Serves: 12

Ingredients

• 4  ounces Cool Whip Free, half an 8 oz container
• 1⁄4 cup fat free cream cheese, softened
• 2  tablespoons  mcneil nutritionals splenda no calorie artificial sweetener
• 1⁄8 teaspoon vanilla extract
• 1⁄8 teaspoon  food coloring, neon pink, divided (2 drops)
• 1⁄2 tablespoon  davinci gourmet  sugar-free raspberry flavored syrup or 1⁄2 tablespoon  sugar-free strawberry syrup
• 9 1⁄8 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.