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WW Recipe of the Day: 2-Ingredient Low Fat 7-Up Cupcakes
I’m a cupcake person. I love the little portions of deliciousness and I enjoy the anticipation of taking off the wrappers and that first bite of cake and icing.
Maybe it’s because I grew up with Hostess Creme-filled Cupcakes. I became an expert at pulling off the chocolate squiggle, eating around the creme and then getting that mouthful of cream. It taught me what I needed to know about cupcakes. They have to be delicious and fun.
Now decades later, I searched and searched for a guilt-free version of this delightful treat. Who knew that the tried and true Betty Crocker and her soda pop cupcakes would come through with flying colors.
By using one of her many cake mixes and substituting diet soda for the oil and egg, you get an incredibly delicious and fun alternative to the old-fashioned cupcake. I was shocked, happy and excited when we first tried this for a birthday celebration a few weeks ago. Now I’m sold!
How Many Calories and WW Points in these 2-Ingredient 7-Up Cupcakes?
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
I used a yellow cake mix to make this version of 7-Up Soda Pop Cupcakes. White or lemon cake mix would also work well with the lemon-lime flavors of Diet 7-Up.
Feel free to add 2 teaspoons of lemon zest, orange zest or substitute 1/4 teaspoon of almond extract for the vanilla.
Other cake mix and soda combinations I want to try include:
- Chocolate cake mix and diet coke
- Spice cake mix and diet ginger ale
- Chocolate cake mix and diet cherry coke
- Cherry chip cake mix and diet cherry 7up
Serving Suggestions
A good strong cup of coffee, or tea, is what I like with my cupcakes. However a glass of milk or a flute of champagne would be a lovely alternative.
How to Store Leftover Cupcakes
You’ll have plenty of cupcakes to store in a covered container for up to 2 days at room temperature. These also freeze beautifully. 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. Simply thaw and eat.
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)
- 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!!!