This weekend we had some friends over to play, so obviously, I had to bake a little bit. I like to try new recipes and I am working on training my friends to be brutally honest so I know if the recipe is a keeper or not. I was definitely intrigued by this recipe for Skinny Funfetti Cupcakes. It was an easy recipe with only 4 ingredients total! I started by preheating the oven and lining 24 muffin cups with muffin liners (I ended up only having enough batter for 22 cupcakes). I mixed together Funfetti cake mix and a can of sprite until it was fluffy. I used portion scoops to fill the muffin liners and baked them about 20-22 minutes. I allowed the cupcakes to cool completely before mixing the frosting. To make the frosting, I mixed together a box of vanilla pudding mix and a container of fat free Cool Whip. I didn’t love the consistency of the frosting so I added some skim milk to thin it out a little bit. I frosted the cupcakes and the frosting still seemed a bit runny so I put them in the fridge overnight. We tried them the next day and they were a hit. The cupcakes were fluffy and moist with the delicious Funfetti flavor. The frosting was very vanilla and was almost more of a thick glaze, but it worked well with the fluffy cupcakes. Mike is not typically a frosting guy and he liked it. This was a quick, easy, and slightly healthier version of a Funfetti cupcake, so it was an overall win in my book. Obviously, this could be altered depending on the flavor of cake and pudding that you might decide to use.

The New Austonian