85 Calorie Strawberry Cheesecake Cupcakes

I don't know about you guys, but there is nothing that I love more than cruising Pinterest for a delicious recipe that I can make healthy. Well, last week, I found one that takes the cake (no pun intented). I found a way to make strawberry cheesecake cupcakes that have no butter, eggs, oil, or any of that other celulite enhancing garbage! All you'll need to whip up these tasty treats is 4 things:

1 box of Pillsbury Strawberry Cake Mix
1 tub of Fat Free Cool Whip
1 box of Instant Sugar Free Cheesecake Pudding
12 ounces of Diet Cherry 7-Up

Now, Here's What You Do:
1. Empty contents of cake mix into large mixing bowl. Add 12 ounces of Diet Cherry 7-Up, and mix well with electric mixer.

2. Once everything is mixed, resist all temptation to eat the batter. This is, without a doubt, the toughest part of the entire process. However, licking the spoon is highly encouraged. :)

3. Place cupcake liners in a cupcake pan, and fill approximately 5/8 full of batter.

4. Bake at 350 degrees for about 20 minutes, and let them cool for at least 30-45 minutes before adding the icing.

5. While you're waiting for those puppies to cool, start whipping up your cheesecake icing!

6. Empty contents of Fat Free Cool Whip and Instant Sugar Free Pudding mix into a medium sized mixing bowl, and stir until everything is well blended. There should be no powder left over from the pudding mix.

7. Once your cupcakes are compeltely cooled, you may add the icing. When making them for Daniel and I to eat at home, I just used a spoon to add the icing. But, when taking them to a BBQ last weekend, I put the icing in zip-lock bag and snipped the bottom corner so that the icing would look a bit prettier.

Gettin' Cutesy
For an added touch of cuteness, I sprinkled on some chocolate sprinkles, and handmade some chocolate designs to place on top of the cupcakes. They looked great! You can skip them, but they only add about 15 extra calories, so I figured, why not?!

As you can see, my soon-to-be Nephew was REALLY enjoying the cupcakes ;)

A Crowd Pleaser!
Here's the best part: nobody knows they are healthy! People were going to town on them, and then confessing to me that they felt guilty about how they are going to have to do double time at the gym to burn them off. When I told them that each cupcake is less than 100 calories, they couldn't believe it! They were so moist and delicious, I even had my future Father-in-Law impressed :)

Find this recipe, and all of my favorite healthy recipes, on my Nutrish & Delish board on Pinterest!

Strawberry Shortcake Cupcakes

If you’re like most people, you have a serious sweet tooth and a need to fuel those sugar cravings. Lucky enough for me, I’m not much of a sweets fan; I will, however, double fist a bowl of pasta like nobody’s business.

For those of you who have a hard time sticking to a healthy diet when it comes to sugary snacks and sweets, I have some excellent news for you: I’ve created a 45 calorie cupcake that tastes like your favorite 1,000 calorie cupcake indulgences. It’s called the strawberry shortcake cupcake, and it’s simply divine.

Even for me, an anti-sweets connoisseur, I found pleasure in these delicious little cakes. I made them today for Daniel’s family birthday party, and had no leftovers. Furthermore, when I shared the news that each cupcake clocked in at around 45 calories, people were shocked.

Ready to try this recipe out for yourself? I’m sure you are! Here’s a detailed, step-by-step guide, with pictures, courtesy of Daniel (thanks, babe)!

Here’s what you’ll need:

• One Box of Betty Crocker Angel Food Cake Mix
• Fresh Strawberries
• One 16 Ounce Tub of Light CoolWhip
• Chocolate Sprinkles
• ½ Cup of Ghirardelli Semi-Sweet Chocolate Chips

1. Preheat your oven to 375 degrees
2. Prepare the Angel Food Cake according to the package instructions
3. Pour the mixed Angel Food Cake batter into a one gallon Ziploc bag, and seal tightly.
4. Snip a small cut in the bottom corner of the bag, and distribute the batter into cupcake liners in a cupcake pan. Fill each liner about ¾ of the way full. Putting the batter into a Ziploc bag is my personal preference, because it makes it extremely easy to add the batter, and makes cleanup a snap.
5. After you’ve filled each cupcake liner, add five chocolate chips to the middle of each cupcake and push them down so that they are no longer visible.
6. Put them on the second rack of your oven, and bake for 13 minutes, or until golden.
7. While your cupcakes are baking, start slicing those strawberries! I sliced mine into fours (first halve each strawberry, then halve those halves… if that makes sense)? Anyway, the strawberries just need to be small enough to fit onto the top of your cupcakes. But, we will get to that step in a minute.
8. Once your cupcakes have finished baking, take them out and put them on a cooling rack for about 30 minutes (or until cool). Remember, you’ll be using Cool Whip as your frosting, so you’ll want to make sure they are completely cool, or else you’ll have a giant, runny mess on your hands (and countertop).
9. Once your cupcakes are completely cooled, now it’s time to top them with Cool Whip. To complete this step, distribute your entire container of Cool Whip into another one gallon Ziploc bag, and snip a small cut on the bottom corner.
10. Then, squeeze the Cool Whip onto each cupcake in a circular pattern, making sure to cover the entire surface, and build up a little peak so that the strawberries look adorable when they are placed on top.
11. After you’ve added the Cool Whip, you can top them with chocolate sprinkles. Not only does this look super cute, but the sprinkles complement the surprise chocolate chips that are warm and melty inside.
12. Finally, top with 2-3 slices of strawberry by pushing them down into the center of the icing and cake.
13. Stuff your face!

This recipe is easy, quick and so good it's just ridiculous. Check out the pictures below for some more guided instructions!

Adding the batter into the cupcake liners. Please ignore my hideously dirty kitchen. Cupcake baking isn't a clean job ;)

Adding the chocolate chips! Just make sure to push them down so that they are completely covered by the batter!

After baking, this is what they should look like. I got it right the first time; I couldn't believe it! I have a tendency to pop things in the oven and totally forget about them. Not this time :)

Here's step one of the icing process. Just start on the outer edge, and work your way in; piece of cake! No pun intended ;)

And, here's how the icing should look after you've finished! Of course, you can add more or less to taste, but Cool Whip is delicious... There was no chance of me scrimping in that department.

After you've iced them to your liking, you'll coat them with some chocolate sprinkles, and add your strawberries. The final product looks like this, and they taste even better! Don't worry, I didn't forget about adding the strawberries to the one in the back; it was made special to accommodate a strawberry allergy.

Find more healthy, and delicious recipes on my Nutrish & Delish Pintrest board, here. I’m a total spaz when it comes to pinning healthy recipes; I just can't stop! You’re sure to find something that you’ll love on my boards!

Also, if you find a recipe that is totally unhealthy that you want to make healthy, just let me know! I have a knack for turning unhealthy foods into healthy foods, by just swapping out a few ingredients.

Stick with me, I’ll show you all the best ways to get fit, while still eating like it’s your job :)