Skinny In Pink Cupcakes

Total Time: 2 hrs 17 mins Preparation Time: 2 hrs Cook Time: 17 mins

Ingredients

• 1 (18 ounce) box cake mix
• 2 teaspoons baking powder
• 1 1/8 cups seltzer water
• 1 1/2 teaspoons vanilla extract
• 4 large egg whites
• 2 tablespoons light butter, with canola melted and cooled
• red food coloring, to make the batter look pink
• 8 ounces frozen whipped topping, thawed
• 1 (3 1/2 ounce) box sugar-free instant vanilla pudding mix
• 6 tablespoons whipped cream cheese, softened to room temperature
• 2 tablespoons fat free cream cheese, softened to room temperature
• 4 tablespoons powdered sugar, start with 4 tbsp and go to 6 if needed for more sweetness
• 3/4 teaspoon vanilla extract
• red food coloring, to make the frosting look pink
• candy sprinkles, for decoration (optional)

Recipe

• 1 preheat oven to 350 degrees, line muffin tins with foil or paper liners and set aside.
• 2 start with the frosting, in a medium mixing bowl combine the softened cream cheeses with the vanilla extract and mix with a hand held mixer until smooth. add in the pudding mix.
• 3 now, fold the cool whip into the mixture and make sure all is combined well.
• 4 add the powdered sugar a little at a time. use a sieve over the bowl to sift the sugar in so there are no lumps.
• 5 use a whisk to mix in gently, making sure there are no lumps and all is combined well.
• 6 add a few drops of food coloring and mix well to color if you want.
• 7 place plastic wrap over the bowl and place in fridge until ready to use. keep in fridge at least 2 hours.
• 8 now for the cupcakes, in a large mixing bowl mix all the ingredients together except the food coloring. use a rubber spatula to mix well and incorporate all the dry into the wet. make sure you go to the bottom for any dry mix left there.
• 9 with a hand held mixer, mix until light and fluffy, nice and smooth. do this for about 2 to 3 minutes.
• 10 when finished, add a few drops of food coloring to make the color of your choice. cover the bowl and place in fridge for 15 minutes.
• 11 take out and with an ice cream scooper, you can make 15 large cupcakes or with a small scoop, you can make 30 mini cupcakes.
• 12 bake for about 10 to 17 minutes. turn the pan around after 5 minutes and check after 10 minutes. the mini cupcakes may take only 8 to 10 minutes. so keep an eye on them. a wooden skewer or toothpick should come out clean or with dry crumbs. place on a cooling rack for about 20 minutes and then invert onto the cooling rack and cool completely.
• 13 when the cupcakes are cooled, take the frosting out of the fridge and give it a quick mix. you will have enough to frost all 30 mini or 15 large cupcakes.
• 14 toss some sprinkles if you want and enjoy these beautiful and luscious cupcakes! refrigerate leftovers.