Yes, you read the recipe right, these amazing Skinny Strawberry Cupcakes are made with TWO ingredients and topped off with a light and delicious lemon cream cheese frosting.
I don’t think I have ever made any dessert out of just two simple ingredients, not to mention if I have I don’t think it has turned out quite as moist and delicious as these Skinny Strawberry Cupcakes with Cream Cheese Frosting. One box of strawberry cake mix and 12oz of diet 7-UP is all you need to make these vibrant and skinny cupcakes.
Looking for a little summertime simplicity in your baking so you are not slaving over a hot oven or stove then this is the recipe for you. Seriously two ingredients make these Skinny Strawberry Cupcakes with Cream Cheese Frosting a perfect dessert this summer. They are lite and refreshing and the lemon cream cheese frosting adds the quintessential flavor to make these sweet(ish) and mouthwatering.
Skinny Strawberry Cupcakes with Cream Cheese Frosting are every bite as amazing as a “regular” cupcake, so don’t be afraid to make them for even your pickiest eaters they will never know what is missing. So let’s get in and out of the kitchen this summer as fast as we can and if you need a sweet and simple treat that will leave you a little extra time on your hands, throw in a batch of these quick and easy Skinny Strawberry Cupcakes with Cream Cheese Frosting and leave your kitchen in the dust. xoxo
- 1-(12-oz) can Diet 7-up, room temperature
- 1-box strawberry cake mix
- 1-(8-oz) pkg. light cream cheese, softened
- 4-Tbsp. room temperature unsalted butter
- 2-cups powdered sugar
- ½-tsp. lemon zest
- ½-tsp. vanilla extract
- 1-tsp. fresh lemon juice
- lemon zest for garnish (optional)
- Preheat oven to 350ºF. Line muffin tins with 12 muffin liners and set aside.
- In a medium-sized mixing bowl, pour the cake mix. Pour the diet soda in slowly to the cake mix. Stir together with a whisk until all lumps are gone.
- Scoop batter into muffin liners, filling about ¾ full. Bake for 18-20 minutes, until a toothpick comes out clean. Let cool on a cooling rack.
- In a medium-sized mixing bowl, combine cream cheese, butter, powdered sugar, lemon zest, vanilla and lemon juice. Blend together with a mixer until all combined and smooth.
- Frost cooled cupcakes and sprinkle with lemon zest. Enjoy!