SKINNY STRAWBERRY CUPCAKES with low-fat lemon cream cheese frosting 
Husband and kid approved! Check out the girls making and tasting this on my Instagram.
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12-oz Diet 7-up, room temperature
1-box strawberry cake mix
1-(8-oz) pkg. light cream cheese, softened
4-Tbsp. room temperature unsalted butter
2-cups powdered sugar
½-tsp. vanilla extract
1-tsp. fresh lemon juice
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1. Preheat oven to 350ºF. Line muffin tins with muffin liners and set aside.
2. In a medium-sized mixing bowl, pour the cake mix. Pour the diet soda in slowly to the cake mix. Stir together with a whisk until all lumps are gone.
3. Scoop batter into muffin liners, filling about ¾ full. Bake for 18-20 minutes, until a toothpick comes out clean. Let cool on a cooling rack.
4. In a medium-sized mixing bowl, combine cream cheese, butter, powdered sugar, vanilla and lemon juice. Blend together with a mixer until all combined and smooth. When cupcakes are cool, top with frosting
Recipe Modified from @fitnessfooddiva’s skinny cupcakes.
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MACROS without frosting: 160 cals, 35g carbs, 1g protein, 1.5g fats
MACROS with frosting: 366 cals, 58g carbs, 4g protein, 13g fat
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