Skinny Box Cupcakes

skinny box cupcakes

Skinny Box Cupcakes

By theglasser

Serves: 24


For the cupcakes:

  • 1 box of sugar free yellow cake mix (you can definitely use normal yellow cake mix, too, if you don’t mind a little more sugar!)
  • 1 can of Sprite zero

For the topping :

  • 8oz reduced fat (or fat free…or full fat…or whatever floats your boat) whipped cream cheese
  • 1/2 container of Cool Whip (I use sugar free)
  • 2 spoonfuls of Stevia baking blend
  • Vanilla extract to taste (I like a lot :P)
  • (Optional) Organic graham crackers for a crumble topping

This is my go-to cream cheese frosting recipe that will not disappoint. It’s light and fluffy like whipped cream but still has that unmistakable cream cheese goodness.


  1. Preheat oven to 350ºF.
  2. Mix cake mix and sprite until you get an even batter.
  3. Add 24 liners to a cupcake tin and add even amounts of batter to each (about 1/2 the way up the liner). *
  4. Bake cupcakes for 17-22 min depending on your oven until the tops of the cupcakes are just firm to the touch. Let them cool completely before frosting.
  5. In a separate mixing bowl, gently fold together cream cheese, Cool Whip, Stevia, and vanilla (DO NOT OVER MIX — or else your frosting will get wayy too liquidy)
  6. Frost your cupcakes and top with a crumble of graham cracker.
  7. They are ready to eat and the perfect light dessert –– so eat and enjoy!

* A great trick is to use a small ice cream scoop or melon scooper to make sure the batter is even in every liner.



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