Very Vanilla Fluff

By barbsjustagirl

Serving Size: 1 frosted cupcake with sprinkles
Calories: 164
Fat: 3g
Sodium: 293mg
Carbs: 30g
Fiber: 0g
Sugars: 16g
Protein: 2.5g

POINTS® value 4*

Ingredients

• For Frosting
• 1 1/4 cups Cool Whip Free, thawed
• 1 1/2 tbsp. Jell-O Sugar Free Fat Free Vanilla Instant Pudding Mix
• For Cupcakes
• Half of an 18.25-oz. box (about 1 1/2 cups) moist-style yellow cake mix
• 3/4 tsp. baking powder
• 1 cup Sprite Zero (or another diet lemon-lime soda), room temperature
• 1/2 tsp. vanilla extract
• 1/2 cup liquid egg whites or (about 4) raw egg whites
• For Topping
• 3 tbsp. rainbow sprinkles

Details

Servings 9

Preparation

Step 1

Preheat oven to 350 degrees.

To make the frosting, combine Cool Whip with pudding mix in a bowl, and mix until smooth. Cover and refrigerate until cupcakes are ready t o be frosted.

In a large bowl, combine cake mix with baking powder and stir until free of lumps. Add soda and vanilla extract, and stir or whisk until batter is smooth. Set aside.

In a separate bowl, whip egg whites with a handheld electric mixer set to medium speed until fluffy, about 1 - 2 minutes. Gently mix egg whites into the cake batter until thoroughly combined.

Line 9 cups of a 12-cup muffin pan with baking cups and/or spray with nonstick spray. Evenly distribute batter among the 9 cups. Cups will be VERY full -- this is okay!

Bake for 15 - 17 minutes, until a toothpick inserted into the center of a cupcake comes out fairly clean. Set aside and allow to cool completely.

Once cupcakes have cooled, top each evenly with the frosting and 1 tsp. sprinkles. Chomp chomp!