Ingredients

• For Frosting:
• • 1 1/2 cups Cool Whip® Free, thawed
• • 2 tbsp. Jell-O® Sugar Free Fat Free Vanilla Instant Pudding Mix
• For Cupcakes:
• • Half of an 18.25-oz. box (about 1 1/2 cups) moist-style yellow or white reduced sugar cake mix (We love Pilsbury® 50% less made with Splenda®
• • 3/4 tsp. baking powder
• 1 cup Sprite Zero® (or another diet lemon-lime soda), room temperature
• • 1/2 tsp. vanilla extract
• • 1/2-cup liquid egg whites or (about 4) raw egg whites
• For Topping:
• • ½ cup fresh fruit (blueberries, strawberries, blackberries, or raspberries)

Instructions

1. 1. Preheat oven to 350 degrees.
2. 2. To make frosting, combine Cool Whip® with pudding mix in a bowl, and mix until smooth. Cover and refrigerate until cupcakes are ready to be frosted, best if this has been refrigerated for at least 30 minutes.
3. 3. In a large bowl, combine cake mix (remember that you are only using ½ of the box) with baking powder and stir until free of any lumps. Add Sprite Zero and vanilla extract, stir or whisk until batter is smooth. Set aside.
4. 4. In a separate bowl, whip egg whites with a handheld electric mixer set on medium speed until fluffy, about 1 - 2 minutes. Slowly mix egg whites into the cake batter until thoroughly combined.
5. 5. Line 10 cups of a 12-cup muffin pan with baking cups and/or spray with nonstick spray. Evenly distribute batter among the 10 cups. Cups will be almost full but no need to worry.
6. 6. Bake for 17-20 minutes, until a toothpick inserted into the center of a cupcake comes out fairly clean. Set aside and allow to completely cool.
7. 7. Once cupcakes have cooled, top each evenly with the frosting and the fresh fruit. Enjoy!

Nutrition Info and Tips