Lemon Blueberry Cupcakes

Be the first to
rate this recipe!
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 103.4
  • Total Fat: 1.6 g
  • Cholesterol: 0.2 mg
  • Sodium: 238.6 mg
  • Total Carbs: 21.4 g
  • Dietary Fiber: 0.8 g
  • Protein: 0.4 g

View full nutritional breakdown of Lemon Blueberry Cupcakes calories by ingredient
Report Inappropriate Recipe

Submitted by:


Delicous 100 calorie cupcakes Delicous 100 calorie cupcakes
Number of Servings: 12


    Cup Cake Mix
    2 cups of low sugar yellow cake mix, I used Pillsbury
    1tsp of baking powder
    1/4 cup of original eggbeaters
    1 cup of diet lemon lime soda
    3/4 cup of blueberries, I used frozen, you can use fresh, but they sometimes bleed into the color, can use rasberries too.

    2 tbsp sugar free Jello pudding mix
    1/2 cup of skim milk
    1 cup of fat free or sugar free Cool whip


Pre Heat oven to 350 degrees
Mix pudding mix with milk and whisk for about a minute or two. Put in Frig for 5 minutes.
Add cake mix, soda, baking powder and egg beaters and beat for 2 minutes till the lumps are gone. Spray a 12 cupcake pan with non stick spray or use cupcake liners.
Pour batter evenly into the pan.
Put 3-4 blueberries on to each cupcake and bake for 9 minutes. Take out of oven and add the rest of the blueberries to the top of the cupcakes. Put back in oven for an additional 9 minutes or till they are brown around edges.
Completely cool cupcakes.
Add Cool whip to pudding mix and frost cupcakes. Put additional blueberries on icing, if you like. Store in Frig!

Number of Servings: 12

Recipe submitted by SparkPeople user BABSW17.

Rate This Recipe

Close email sign up
Our best recipes, delivered Join the millions of people already subscribed Get daily, hand-picked and delicious recipes in your inbox each day. We will never sell, rent or redistribute your email address.

Magic Link Sent!

A magic link was sent to Click on that link to login. The link is only good for 24 hours.