Very Vanilla Fluffcakes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
For Frosting1 1/4 cups Cool Whip Free, thawed 1 1/2 tbsp. Jell-O Sugar Free Fat Free Vanilla Instant Pudding MixFor CupcakesHalf of an 18.25-oz. box (about 1 1/2 cups) moist-style yellow cake mix3/4 tsp. baking powder1 cup Sprite Zero (or another diet lemon-lime soda), room temperature1/2 tsp. vanilla extract1/2 cup liquid egg whites or (about 4) raw egg whitesFor Topping3 tbsp. rainbow sprinkles
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 to 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!
MAKES 9 SERVINGS
Number of Servings: 12
Recipe submitted by SparkPeople user KAYLEY86.
To make the frosting, combine Cool Whip with pudding mix in a bowl, and mix until smooth. Cover and refrigerate until cupcakes are ready to 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!
MAKES 9 SERVINGS
Number of Servings: 12
Recipe submitted by SparkPeople user KAYLEY86.
Nutritional Info Amount Per Serving
- Calories: 84.4
- Total Fat: 1.5 g
- Cholesterol: 0.0 mg
- Sodium: 167.6 mg
- Total Carbs: 15.6 g
- Dietary Fiber: 0.5 g
- Protein: 2.5 g
Member Reviews
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MJSULLIVAN2432
The directions don't match the ingredients but you can just google "Hungry Girl Very Vanilla Fluffcakes" to get the right directions. They are verrrry good!!! - 2/3/10
Reply from KAYLEY86 (2/4/10)
Thank you for pointing that out to me! :] I had mistakenly copied the wrong thing (was looking at two different recipes!) It has now been corrected.