Orange Creamsicle Cupcakes |Cooking With Amanda

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.

Print Save

Orange Creamsicle Cupcakes Recipe

Embed

Ingredients

For the Cupcakes:

1 box white cake mix
1 can orange soda, 12 ounces
2 large egg whites

For the Frosting:

1 8 ounce tub cool whip fat free, thawed
3 tablespoons orange jell-o powder

Directions

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.

For the Frosting: