Ingredients

• 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

Instructions

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 Info and Tips