Skinny Raspberry Lemonade Cupcakes

These cupcakes are such a perfect summer dessert that won't hurt your diet plans.  The original recipe is here.  The day that I made them we were having Chicken Tinga for dinner, a Mexican dish that a friend of ours made for us.  The cupcakes were perfectly refreshing after the somewhat spicy meal and they weren't too heavy to eat on a warm spring day.

You will need:
1 box white cake mix
3 tsp Raspberry Lemonade flavored Crystal Light Drink Mix
1 6 oz. container Yoplait Light Raspberry Lemonade flavored yogurt (my grocery store didn't have this flavor so I just used Light Raspberry)
2 egg whites
1/2 cup water
1 8 oz. container Cool Whip Lite

Directions:
-Preheat oven to 350 degrees.
-In a medium size bowl or stand up mixer, mix cake mix, egg whites, Crystal Light mix, yogurt, and water until well mixed and lump free.
-Pour mixture into a 9x13 inch pan or two 8 inch round pans (or a cupcake tin like I did!  I made 20 cupcakes but you could make bigger ones and do about 16).
-Bake in the oven for 25-30 minutes until cake has cooked through. Let cake cool and top cake with Cool Whip Free topping. For optional toppings, use fresh raspberries or lemon slices. 

adorable pink cupcakes before being frosted...

...and after!

Insta-cupcake

Initially I was nervous that a "skinny" cupcake recipe wouldn't come out quite right, but these cupcakes were the perfect texture and consistency, and the flavor was great!  The bite of the lemonade flavor was balanced out perfectly by the sweetness of the cool whip frosting.  Even the cool whip was a great touch instead of real frosting because it wasn't too heavy or too sweet.  This is a great summer dessert recipe that you don't have to feel bad about!

Estimated nutrition info from livestrong.com for 20 cupcakes (serving size: 1 cupcake): Calories 32; Fat 0.9g; Saturated Fat 0.8g; Cholesterol 0.3mg; Sodium 26.8mg; Carbs 4.4g; Dietary Fiber 0g; Sugars 2.5g; Protein 0.7g.  I got this recipe from the same place as the Skinny Chicken Florentine I made in week 9, and once again our nutrition info differed a lot, so I just went with what livestrong.com gave me since that's the site I always use.