Happy Valentine’s Day! (Celebrate with cupcakes!)

Happy Valentine’s Day to all of you! To celebrate, how about a cupcake with 97 calories? Sound good? It does to me! I found this gem at Gina’s Weight Watchers Recipes. So maybe hers are called “Pink Lemonade Confetti Cupcakes” or something charming like that. I did mostly follow her recipe, but I’m guessing I can’t call mine that because mine don’t contain any pink lemonade.

I meant to follow the recipe. Really and truly. I ran into CVS after work and looked at container of Crystal Light Pink Lemonade packets, and then to the left, they had what I thought was just a bigger container for slightly more, so I thought I’d get the better deal… And got home and realized I had their Raspberry Ice flavor, which is delicious, but is not pink lemonade. It is wayyyyy darker and has a very different flavor.


So maybe Gina’s recipe is for light, happy, skipping and chewing bubble gum love. These cupcakes are the darker, more angsty, passionate and unrequited love.

Or maybe I just haven’t had enough sleep and am now typing bizarre things.

That’s probably it.

Gina’s photo:

My photo:

Mine are practically bleeding. Ew. But the taste is okay! Tangy, fruity, not your typical cupcake.

Pink Lemonade Confetti Cupcakes
Gina’s Weight Watcher Recipes
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) 


  • 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


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.



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