For the Cupcakes
1 box Betty Crocker White Super Moist Cake Mix
2 tsp baking powder
10 ounces berry, strawberry or plain seltzer
1 1/2 tsp vanilla extract
4 large egg whites
2 tbsp Land O' Lakes Light Butter with Canola, melted and cooled
A few drops red food coloring to make the batter look pink
For the FrostingDirections:
1 tub 8 ounce Cool Whip Free, thawed
1 small box Jello sugar free, fat free instant pudding mix, vanilla, cheesecake, white chocolate flavor, whichever you choose
6 tbsp whipped cream cheese, softened to room temperature
2 tbsp fat free cream cheese softened to room temperature
4 tbsp powdered sugar, start with 4 tbsp and go to 6 if needed for more sweetness.
3/4 tsp vanilla extract
A few drops red food coloring to make the frosting look pink
Pink sprinkles, or any color for decoration, optional
Preheat oven to 350 degrees, line muffin tins with foil or paper liners and set aside.
- Start with the frosting, in a medium mixing bowl combine the softened cream cheeses with the vanilla extract and mix with a hand held mixer until smooth. Add in the pudding mix.
- Now, fold the Cool Whip into the mixture and make sure all is combined well.
- Add the powdered sugar a little at a time. Use a sieve over the bowl to sift the sugar in so there are no lumps.
- Use a whisk to mix in gently, making sure there are no lumps and all is combined well.
- Add a few drops of food coloring and mix well to color if you want.
- Place plastic wrap over the bowl and place in fridge until ready to use. Keep in fridge at least 2 hours.
- Now for the cupcakes, in a large mixing bowl mix all the ingredients together except the food coloring. Use a rubber spatula to mix well and incorporate all the dry into the wet. Make sure you go to the bottom for any dry mix left there.
- With a hand held mixer, mix until light and fluffy, nice and smooth. Do this for about 2 to 3 minutes.
- When finished, add a few drops of food coloring to make the color of your choice. Cover the bowl and place in fridge for 15 minutes.
- Take out and with an ice cream scooper, you can make 15 large cupcakes or with a small scoop, you can make 30 mini cupcakes.
- Bake for about 10 to 17 minutes. Turn the pan around after 5 minutes and check after 10 minutes. The mini cupcakes may take only 8 to 10 minutes. So keep an eye on them. A wooden skewer or toothpick should come out clean or with dry crumbs. Place on a cooling rack for about 20 minutes and then invert onto the cooling rack and cool completely.
- When the cupcakes are cooled, take the frosting out of the fridge and give it a quick mix. You will have enough to frost all 30 mini or 15 large cupcakes.