Guilt Free Lemon Cupcakes:
1 box lemon cake mix
10 oz sprite zero
1 egg white (optional….this makes the cake hold together better)
Bake at 350 for 18 minutes.
To keep these Guilt Free I added some sprinkles to the tops of half of the cupcakes before baking…..
(Not sure why I had princess cupcake liners, but they’re all I had!!)
And here’s where it turns “almost” guilt free. I topped the other half of the cupcakes with an Almond Buttercream Frosting (have I mentioned I love frosting?)….
I’m pretty sure this makes these absolutely, NOT Guilt free. But they were divine!
Easey Velvet Almond Butter Cream Frosting:
from bakespace.com
1/2 c. butter, soft
4 1/2 c. confectioner’s sugar
3/4 tsp. vanilla extract
1/2 tsp. almond extract
6-7 Tbs. milk
1. Cream butter in mixing bowl until fluffy. Add confectioner’s sugar 1-2 cups at a time with mixer. Add extracts.
2. Add milk 3 Tbs at a time until desired “frosting” consistency is achieved.
***The guilt-free cupcakes weren’t too bad. The cupcakes are moist and taste great, they do kind of fall apart though, even with the added egg white. The frosted ones are the way to go!
These look really good:)