Hungry Girl's Berry-Licious Cupcakes

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READY IN: 40mins
SERVES: 12
UNITS: US

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 1/2 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
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DIRECTIONS

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