Dessert

Lemon Blueberry Cupcakes is for Dessert.

Lemon Blueberry Cupcakes takes 10 minutes to prepare.

Lemon Blueberry Cupcakes takes 18 minutes to cook.

Lemon Blueberry Cupcakes makes 12 servings.

The ingredients for Lemon Blueberry Cupcakes are:

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.

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

Here is how you make Lemon Blueberry Cupcakes:

Pre Heat oven to 350 degreesIcingMix 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: 12Recipe submitted by SparkPeople user BABSW17.

The nutritional information for Lemon Blueberry Cupcakes is:

• 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