Bet you didn’t know that you don’t have to give up your cupcakes just because it’s bathing suit season. When it comes to dessert, I would almost always rather have two bites of the real deal, than an entire portion of the low-fat, fat-free, sugar-free, or diet version. It wasn’t until I made the chocolate Diet Cherry Coke Cupcakes, that I even entertained the thought of a diet cupcake. Those cupcakes were fabulous!
These lemon cupcakes are another great summer treat. They’re light and fluffy, and topped with a low-fat cream cheese frosting. The cupcake has only three ingredients, lemon cake mix, diet lemon-lime soda, and 2 egg whites. It doesn’t get much simpler than that.
Diet Lemon Cupcakes
Lemon cake mix (I use Duncan Hine’s Lemon Supreme)
1 can of Diet 7up or Slice
2 egg whites*
Mix all ingredients together in a large bowl. Bake according to the directions on the cake box.
*Egg whites are actually optional in this recipe. I think it makes the cupcakes fluffier.
8 oz. light cream cheese, softened
1 c. marshmallow cream
1 tsp. fresh lemon juice
1 tsp. vanilla extract
1 c. powdered sugar
In a medium bowl, stir together the cream cheese, marshmallow creme, lemon juice, and vanilla until well combined. Then gradually beat in the powdered
sugar.
Makes 1 3/4 cups
NOTES : The use of marshmallow creme instead of butter in this easy frosting
recipe keeps the fat, calorie and cholesterol counts low. To simplify
clean-up, spray the measuring cup with non-stick spray before attempting to
measure out the marshmallow cream!
Diet dessert that doesn’t taste diet? Sign me up!!
Super cute! I love how you take photos. A good post would be to tell bloggers how you make your set-ups
So pretty and they’re healthy? Sound like a win, win to me!
Well, you know how I feel about lemon! Those cupcakes look great! Wish I had one right now!!!
Mmm…that frosting sounds aweeesome!
Was wondering what tip or technique you use to get the icing on so perfect? Those are beautiful!!
Hi Tanisha! I used an open medium sized round tip. This icing is much thinner than royal icing. Once you pipe a little in the middle of the cupcake, it naturally spreads out. If you want a thicker, more traditional icing, go for a traditional cream cheese icing.
do you have to keep this icing refrigerated?
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