Ingredients
- 1 (15.25 oz) box white cake mix, (I used Pillsbury)
- 12 oz can of diet lemon-lime soda, (I used Sprite Zero Sugar)
- 2 egg whites
- 1 (0.3 oz) package of sugar free Strawberry Jell-O mix
- 1 cup boiling water
- 8 oz container Cool Whip reduced fat whipped topping
- 12 strawberries, cut in half
Instructions
- Preheat the oven to 350 degrees. Place cupcake liners into 12 cups of a standard sized muffin/cupcake tin.
- In a large bowl, combine the cake mix, diet soda, and egg whites and beat with an electric mixer until smooth. Divide the mixture evenly into the prepared liners in the muffin tin. Bake according to the instructions on the cake box (I baked for 20 minutes) and remove from oven to cool for 20 minutes. Use a fork or a chopstick to poke holes all over the tops of the cupcakes (I poked each cupcake four times with a fork).
- While the cupcakes are cooling, place the Jell-O mix into a mixing bowl and add the cup of boiling water. Whisk together until the Jell-O powder is dissolved. Spoon the Jell-O liquid over the tops of the cupcakes and refrigerate for at least 30 minutes.
- Top each cupcake with two tablespoons of cool whip and half a strawberry before serving.
WW Points per cupcake: 4
Nutrition Information per cupcake:93 calories, 18 g carbs, 9 g sugars, 2 g fat, 1 g saturated fat, 1 g protein, 1 g fiber, 161 mg sodium
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