Remember ordering the Shirley Temple? My kids loved to when they were little. I remember when I was kid thinking it was the coolest, prettiest drink I ever saw–the lemon lime soda, mixed with the red grenadine, topped off with a maraschino cherry!
These cupcakes are just like the drink. They are a low-cal version of an original cupcake. You might have heard of the “Diet Cola Cake” Weight Watchers recipe that has been passed around over the years…just take a cake mix (many times chocolate cake mix) mixed with 1 can of diet cola for a low cal alternative to egg and oil mixtures.
This is just another twist on that recipe.
I used a French Vanilla Betty Crocker Cake mix, added 1 can of Diet 7-UP along with 1/2 cup stemmed and chopped maraschino cherries.
Line a cupcake tin with papers and fill each on 2/3 full. Bake according to package directions.
That’s it!
Really.
You can keep this really light by just adding a dollop of Lite Cool Whip…but I just couldn’t leave it there, could I?!
Over at Gina’s Skinny Recipes {one of my favorite sites!} I came across her Pineapple Bliss Cupcakes. There she has a genius way of making a delicious, but lite topping. I have changed it up a bit for these cupcakes, but the original idea came from her.
I’m linking up with…
- Beauty and Bedlam
- Tip Junkie
- Tempt My Tummy
- Tuesday Night Supper Club
- Pineapple Bliss Cupcakes | Ginas Skinny Recipes
- Get Grillin’ with Family Fresh Cooking and Cookin’ Canuck, sponsored by Ile de France Cheese, Rösle, Emile Henry, Rouxbe and ManPans
Tater Tots and Jello ▪ Just A Girl
Shirley Temple Cupcakes: Under 200 calories!
Author: Jennifer Locklin
Serves: 24 cupcakes
Ingredients
- 1 box French vanilla cake mix (used: Betty Crocker Super Moist)
- 1 (12 oz.) can diet 7-UP
- ½ cup maraschino
cherries, stemmed and chopped - 2 T maraschino cherry juice
- Topping:
- 4 oz Philadelphia ⅓ Less Fat Cream Cheese, softened
- ½ cup marshmallow cream
- 1 container lite Cool Whip
- 1 T maraschino cherry juice
- 24 maraschino cherries, for garnish
Instructions
- For Cupcakes: Combine all ingredients and beat with an electric mixer for 2 minutes. Line cupcake tins with papers and
fill ⅔ full with batter. Bake according to package directions. Let cool completely before topping. - For Topping: In a medium bowl combine all ingredients, except cherries and beat with an electric mixer until light and fluffy.
- Top cooled cupcakes with a generous dollop of “lite icing” and top with a cherry.
I am passionate about good food, cooking for family and friends, and creating recipes that form lasting memories from one generation to the next. I hope you find inspiration for cooking and creating here!
Leave a Reply