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These 2-ingredient 7-Up cupcakes are one of the easiest WW-friendly desserts you can make. With just a boxed cake mix and diet 7-Up, you get light, fluffy cupcakes that feel fun and satisfying without a lot of effort.
I’m a cupcake person. Always have been. I love the small, perfectly portioned size, the anticipation of peeling back the wrapper, and that first soft bite of cake and icing.
Maybe it goes back to those childhood Hostess Creme-filled Cupcakes. I got pretty good at pulling off the chocolate squiggle, eating around the edges, and saving the best part for last—the cream center. It taught me everything I needed to know about cupcakes: they should be fun, a little indulgent, and completely satisfying.
So over the years I’ve been on the hunt for a lighter cupcake recipe that still delivers that same simple joy. This diet soda cake mix cupcake recipe really surprised me.
I was skeptical at first, but after making them for a birthday not long ago, I was completely won over. They’ve become a go-to when I want an easy, low-calorie dessert that still feels festive and special.
Simple Ingredients for Diet 7-Up Cupcakes
These easy diet soda cupcakes come together with just two basic ingredients:
- Boxed cake mix (yellow, white, or lemon) – Any standard boxed cake mix works. Yellow gives a classic flavor, while lemon pairs especially well with the citrus notes in 7-Up.
- Diet 7-Up (or other lemon-lime diet soda) – This replaces the eggs, oil, and liquid typically used in cake mix recipes, keeping these cupcakes light and WW-friendly.
Optional icing (if using):
- Light or reduced-calorie frosting, or a simple homemade glaze (adjust WW points as needed)
How Many Calories and WW Points?
According to my calculations, each plain cupcake (without icing) has 80 calories and 4 Points. The addition of my optional icing will add about 5 calories per cupcake.
To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)
How to Make 2-Ingredient 7-Up Cupcakes, Step-by-Step
Step 1: Gather and prepare all ingredients.
Step 2: Heat the oven to 350F degrees. Line a cupcake or muffin tin with paper liners.
Step 3: In a large bowl, mix together the cake mix and soda.
Ladle or spoon into the prepared pan.
Step 4: Bake for 14 to 19 minutes or until a toothpick inserted in the center comes out clean.
Step 5: Remove to a wire rack and cool.
Step 6: For the optional icing: Mix together all the ingredients in a small bowl (affiliate link). When cupcakes are cool, lightly “butter” or spread each one with icing. (Alternatively use your favorite prepared icing – be sure to adjust the WW points accordingly.)
Step 7: Decorate with sprinkles, fruit, ground nuts or just serve plain.
Recipe Notes
- Lemon, white, or yellow cake mix all work well.
- You can experiment with combinations like chocolate cake mix + diet cola or spice cake + diet ginger ale.
- Add citrus zest (lemon or orange) for extra flavor if desired.
- These cupcakes are best enjoyed the day they are made but also freeze well.
Serving Suggestions
These cupcakes pair perfectly with:
- Coffee or tea for a simple treat
- A glass of milk for a classic dessert feel
- A flute of champagne as part of a celebration
Storage
Store cupcakes in an airtight container at room temperature for up to 2 days.
For longer storage, freeze in a single layer first, then transfer to a container or freezer bag.
If you’ve made this 7-Up Cupcakes, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
2-Ingredient 7-Up Cupcakes Recipe
Ingredients
- 1 Betty Crocker Super Moist Cake Mix (15.25 ounces) (Yellow, White or Lemon)
- 1 can (12 ounces) Diet 7-Up
Optional Icing:
- 1/4 cup Swerve confectioner's sugar
- 1 tablespoon Limoncello liquer , (or lemon juice)
- 1 tablespoon melted butter
- 1/2 tablespoon low-fat milk
- 1/2 teaspoon vanilla extract
Instructions
- Heat the oven to 350F degrees. Line cupcake or muffin tins with paper liners. (I was able to make 20 cupcakes.)
- In a large bowl, mix together the cake mix and soda. It will bubble up but then settle down as you continue to stir it. With a spoon, ladle or ice cream scoop (affiliate link) divide the batter evenly among the cups.
- Bake for 14 to 19 minutes, or until a toothpick inserted in the center comes out clean.
- Remove from the oven and cool the cupcakes in pan(s) for 10 minutes. Transfer to a cooling rack (affiliate link) to cool completely, about 1 hour. Enjoy plain or top with optional icing.
Optional Icing:
- Mix together all the ingredients (confectioner's sugar, Limoncello, butter, milk and vanilla) in a small bowl (affiliate link).
- When cupcakes are cool, lightly "butter" or spread each one with icing. (Alternatively use your favorite prepared icing – be sure to adjust the WW points accordingly.) Decorate with sprinkles, fruit, ground nuts or just serve plain.
Notes
(Must be logged into WW on a smartphone or tablet.) If you make and want to freeze these cupcakes, a good tip is to freeze them in a single layer first. Once solidly frozen, you can place the cupcakes in plastic bags or layer them in a tupperware. This way you’ll avoid any cakes sticking together. Feel free to add 2 teaspoons of lemon zest, orange zest or substitute 1/4 teaspoon of almond extract for the vanilla.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Source: adapted from Betty Crocker
Here’s a video verifying how easy these soda can cupcakes are to make and tasty to eat:
For anyone who loves root beer floats, as I do, I just made a 13×9″ pan of this recipe using a French vanilla cake mix and a can of diet root beer. Served it with a dollop of Cool Whip on the top. Yum!
I’ve made it in the past in all different combinations, but I think this is my favorite. Before this, my favorite was chocolate (sugar-free) cake mix with a can of raspberry flavored La Croix and some freeze-dried raspberries added in.
Love the idea of Root Beer Float Cake! Love the idea of Chocolate Raspberry too! Thanks for sharing. ~Martha
Does this taste like 7cup cake?
Hi Trice, I don’t think I’ve had 7cup cake or 7 up cake only these cupcakes. ~Martha
Can you use Diet Sprite instead of 7up?
Sure!
Can I use a Bundt pan instead of cupcake tin?
Hi Lorraine, I’ve only every made cupcakes from this recipe. I’m concerned that the batter might be too fragile for a bundt pan though I haven’t tried it. Hope this helps. ~Martha
How much batter, 1/2 cup, 1/4 cup, etc, do you put in each cupcake “paper” or in the muffin tin so the batter will be evenly divided?
I just fill the muffin cups about 3/4 full. Hope this helps. ~Martha
Absolutely delicious!!!!!!!!! Loved them!!!!
Cherry 7 up and then made it again with red velvet cake mix and a can of diet while cherry Pepsi. Both were delicious
I am shocked! I doubted that it was going to work as I was mixing it. They are delicious! It will be a new staple for sure!
I love the simplicity of your recipes.
Do you think I could make this cupcake recipe into a bunt
Angel, I haven’t tried it but believe it will work. ~Martha
I am so happy I found this website!!!