Pink Lemonade Confetti Cupcakes
(from misams’s recipe box)
Servings: 24 • Size: 1 cupcake • Old Points: 2 pts • Points+: 3 pts
Calories: 97.4 • Fat: 2.3 g • Carbs: 17.3 g • Fiber: 0 g • Protein: 1.0 g • Sugar: 9.8
Sodium: 103.7 (without salt)
Categories: Skinny, cupcake, dessert, lemonade
Ingredients
- 18.25 oz box confetti cake mix, I used Duncan Hines
- 2 1/2 tsp powdered sugar-free pink lemonade mix
- 1 cup water
- 1 tbsp vegetable oil
- 1/4 cup unsweetened applesauce
- lemon zest from half of a lemon
- 2 drops pink food coloring (optional)
- confetti sprinkles, optional
Directions
-
Preheat the oven to 350 degrees F. Line cupcake tins with 24 paper liners.
-
Stir together the water and pink lemonade powder. Combine the cake mix, pink lemonade mixture, applesauce, lemon zest, food coloring and oil in a large bowl and with an electric mixer, mix until all the ingredients are thoroughly combined.
-
Pour the batter into the prepared cupcake pans. Add sprinkles if using and bake in the oven for 22 minutes, or until a toothpick inserted into the center of the cupcakes comes out clean.
-
Cool completely on wire racks before serving.