blueberry cupcake

This is a delicious recipe that combines the perfect amount of lemon flavor with fresh blueberries.  It is really easy to make this recipe and because it makes 24 cupcakes, there is always enough to share with friends or family.

Skinny Mom Fact:  Blueberries contain more antioxidants than most other fruits or vegetables and may help prevent damage caused by cancer, heart disease, and Alzheimer’s.

Skinny Lemon Blueberry Cupcakes

Yields: 24 Cupcakes


  • Cupcakes
  • 1 box Moist-Style Lemon Cake Mix
  • 1 can diet lemon-lime soda
  • 1 1/2 cups fresh blueberries (separate out 24 blueberries to use later for topping)
  • 3 egg whites
  • 1/2 tablespoon baking powder
  • For Frosting:
  • 1 container Cool Whip Free, thawed
  • 1/4 cup sugar-free-fat-free lemon instant pudding mix
  • 1/2 cup skim milk
  • 14 cup lemon juice
  • Optional Topping:
  • 24 fresh blueberries


  1. Preheat oven to 350 degrees.
  2. Spray two muffin/cupcake pans with non-stick butter spray.
  3. To make frosting, combine pudding mix, lemon juice, and skim milk in a medium sized bowl and use an electric mixer to mix well. Let mix stand for 5-7 minutes. Fold in Cool Whip and refrigerate until cupcakes are ready to be frosted.
  4. In a large mixing bowl, combine cake mix, egg whites, diet soda, and baking powder. Stir until blended and lump-free. Fold in blueberries and stir.
  5. Evenly distribute cake mixture among the muffin cups in both pans.
  6. Bake in the oven for 15-20 minutes until cupcake edges are slightly browned.
  7. Let cupcakes cool completely and top with frosting. Add a fresh blueberry to the top of each cupcake. Refrigerate until ready to serve.

Nutrition Information

Calories: 112.7

Fat: 1.6g