I can’t get over how good these are. These cupcakes are moist, sweet, tart and oh-so-satisfying for only 5 Green, Blue or Purple myWW SmartPoints each. As I mentioned in a previous post for Lemon Poppy Seed Doughnuts, I am on a real citrus kick for Spring. I wanted to create a frosted cupcake that showcased real lemon and lime flavors rather than having that fake lemon taste that “lemon flavored” sweets sometimes have. These fit the bill perfectly. They’re light, tangy, sweet and fresh tasting. I urge you to drop whatever it is you’re doing and make them right now – you won’t be disappointed! To view your WW PersonalPoints for this recipe and track it in the WW app or site, click here!
I just purchased my first piping bag for icing and I definitely need some practice before my cupcakes look like something out of a magazine. Trust me, I only took pictures of the best ones. Still, it was fun to experiment with it even if I did give up halfway through frosting these and just use a knife. Tips are welcome!
- 1 (18.25 oz) box of yellow cake mix , (I used Betty Crocker Super Moist)
- 1 can of diet lemon-lime soda, I used Sprite Zero
- 2 egg whites
- 1 lemon
- 1 lime
- 8 oz 1/3 less fat cream cheese , do not substitute fat free
- 1 cup powdered sugar
- Preheat oven per directions on cake mix box.
- Line cupcake pan(s) with 24 cupcake liners or use cooking spray to lightly coat 24 spots
- Zest both the lemon and lime and set zest aside. Cut both fruits in half. Using a reamer, or by hand, ream/squeeze the juice from half a lemon and half a lime into a large bowl. Set the other halves aside.
- In the large bowl with the lemon & lime juice, add the cake mix, soda, egg whites and half of the lemon and lime zest. Beat together with an electric mixer until thoroughly mixed. Pour mixture evenly into cupcake spaces, filling each about 2/3 full.
- Bake according to directions on cake mix box. Let cool completely before frosting.
- In a separate bowl, squeeze or ream the juice from the remaining lemon and lime halves* and add the remaining zest, the Neufchatel cheese and the sugar. Beat with an electric mixer until smooth and then use to frost the cupcakes.
- *I've had a few people say if you have especially large lemons or limes then a half of each is too much for the frosting and makes it runny. The frosting isn't meant to be stiff per say, but you may want to mix the cream cheese and powdered sugar first and then add the lemon and lime juice bit by bit until you reach your desired flavor & consistency!
3 per cupcake (P+ calculated using the recipe builder on weightwatchers.com)