Lemon Blueberry Cupcakes
Here's the easy-peasy recipe:
2 Cups Moist-Style Lemon Cake Mix (half of an 18.25-ounce box)
1 Cup Diet Lemon-Lime Soda (we didn't have Diet Sprite, so we used Fresca and it was just fine)
3/4 Cup Fresh Blueberries (divided)
1 teaspoon Baking Powder
For Frosting (and it was amazingly light and yummy!)
1 Cup Cool Whip Free - thawed
1/2 Cup Skim Milk
2 Tablespoons Lemon Sugar Free/Fat Free Dry Pudding Mix
12 additional blueberries for garnish
Preheat oven to 350 degrees.
Make the frosting first: combine pudding mix and skim milk in a medium mixing bowl. Using an electric mixer set to medium speed, mix for 1 to 2 minutes. Let sit for 5 minutes. Mix in the Cool Whip and refrigerate until the cupcakes are ready to be frosted.
In a large mixing bowl, combine the cake mix, soda, egg, and baking powder. Stir until blended and lump-free.
Spray a 12-cup muffin pan with nonstick spray. Evenly distribute cake mixture among the 12 sections.
Place half of the blueberries on top of the cake mixture in the cups (about 3 to 4 berries each). Bake in the oven for 8 minutes.
Remove pan from the oven and evenly distribute remaining blueberries among cups, pressing down slightly to keep the berries from rolling. Return pan to the oven and bake for an additional 7 minutes, or until cupcake edges are slightly browned.
Let cupcakes cool completely, then evenly distribute frosting among the tops. Add a blueberry to the top of each cupcake, if you like. Refrigerate until ready to serve.
Makes 12 servings, each are 3 PointsPlus for Weight Watchers new program.