I wasn't so sure about the recipe at first but thought why not...after a couple of hours these cupcakes were Darn Good!!!!
Unfortunately I ended up getting sick and wasn't even able to bring my cupcakes to the potluck. Thankfuly a friend came over to help me and she was able to take the little cakes to work today.
I did however make a couple of changes to this recipe because I don't use "sugar-free" ingredients.
For Frosting (Double Recipe)
1 1/4 cups Cool Whip Free, thawed
1 1/2 tbsp. Jell-O Vanilla Instant Pudding Mix
For Cupcakes
1 1/2 cups Trader Joes yellow cake mix
3/4 tsp. baking powder
1 cup 7-UP, room temperature
1/2 tsp. vanilla extract
1/2 cup liquid egg whites or (about 4) raw egg whites
Directions:
Preheat oven to 350 degrees.
To make the frosting, combine Cool Whip with pudding mix in a bowl, and mix until smooth. I used my Kitchen-Aid and let it mix for about 3 minutes. I then transferred the frosting to a pastry bag and stored in the refrigerate until cupcakes were ready to be frosted.
In a large bowl, combine cake mix with baking powder and stir until free of lumps. Add soda and vanilla extract, and stir or whisk until batter is smooth. Set aside.
In a separate bowl, whip egg whites (at room temperature) with a handheld electric mixer set to medium speed until fluffy. Read Baking 911 egg white tutorial.
Gently fold egg whites into the cake batter until thoroughly combined.
Line 9 cups of a 12-cup muffin pan with baking cups or spray with nonstick spray. Evenly distribute batter among the 9 cups. Cups will be VERY full -- this is okay! My batter made 14 Cupcakes
Bake for 15 - 17 minutes, until a toothpick inserted into the center of a cupcake comes out fairly clean. Set aside and allow to cool completely.
Once cupcakes have cooled, top each evenly with the frosting and 1 tsp. sprinkles. Let cupcakes stand for an hour and then Enjoy!!
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