Orange Creamsicle Cupcakes are a sweet and bright dessert everyone will love. And a bit healthier for you!
I have never been a fan of “diet desserts.”
My hatred of low-calorie treats started many years ago when I was dieting and decided to pick up a few Weight Watchers desserts in the frozen food aisle while I was grocery shopping.
At first glance, they actually looked pretty decadent. There was a strawberry shortcake and then some kind of cookie dough creation that I was pretty darn excited about. Maybe this diet thing wouldn’t be so bad after all?
But then I opened said dessert later that evening and discovered that it was a dessert for ants. Literally TWO BITES.
Honestly, it was the kind of dessert that does more harm that good because instead of satisfying a craving, it fuels a Hulk-like anger.
What am I even supposed to do with TWO BITES OF STRAWBERRY SHORTCAKE? So, I ended up eating three of them and then realizing that I could have just had a regular slice of cake.
I am just not very good at calorie math.
I simply cannot diet without desserts somewhere in the equation. I have heard people suggest having fruit for dessert, which I refuse to take seriously.
We all know that an apple is not dessert. I look at eating fruit like washing the dishes or paying taxes.
It’s a necessary part of life, but I don’t particularly enjoy it.
So what is one to do?
Thankfully, there is another option. A dessert in a normal-human sized serving, that is low in calories and tastes perfectly delicious.
Who doesn’t want to eat a cupcake after a long day of vegetables?
I certainly do, I can tell you that much.
These cupcakes actually don’t taste like they are trying to be a diet food, which is a major bonus. They are a nice light treat for anyone, and the orange-vanilla flavor tastes like a creamsicle.
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Stuck in a rut or looking for fun new recipes to try?
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Orange Creamsicle Cupcakes Recipe
Ingredients
- 1 box White Cake Mix
- 1 can Orange Soda 12 ounces
- 2 large Egg White
- 1 8 ounce tub Cool Whip Fat Free Thawed
- 3 tablespoons Orange Jell-O Powder
Instructions
- Preheat oven to 350F°. Line 24 muffin tins with liners and set aside.
- In the bowl of a mixer, beat cake mix, egg whites, and soda on low speed for 30 seconds. Scrape the sides of the bowl, then beat on medium speed for 2 minutes.
- Fill prepared muffin tins 2/3 full and bake for about 15 minutes, until tops spring back when lightly touched in the center. Let cool completely on wire racks.
- In a medium bowl, fold together Cool Whip Free and Jell-O powder.
- Frost cooled cupcakes and serve.