2-Ingredient 7-Up Cupcakes Recipe
Just 2-ingredients, cake mix and diet soda, bake up a light and delicious low calorie sweet treat. I look forward to going through Betty Crocker's repertory of cake mix flavors and trying different sodas like orange, lemon-lime, cherry, berry and any other interesting flavors on the shelf.
Servings: 20
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 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 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.
- 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
Serving size: 1 plain cupcake (without icing)
WW Points: 4
Check your WW Points for this recipe and track it in the WW app.
(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.
(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
Serving: 1plain cupcake | Calories: 80kcal | Carbohydrates: 17g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.3g | Trans Fat: 0.1g | Cholesterol: 2mg | Sodium: 195mg | Potassium: 13mg | Fiber: 0.3g | Sugar: 13g | Vitamin A: 18IU | Calcium: 56mg | Iron: 1mg