Light and Easy: Red, White, and Blue Cupcakes

Every 4th of July celebration needs a red, white, and blue dessert! My Light and Easy: Red, White, and Blue Cupcakes are just that! I simply take some vanilla cake mix and add some festive food coloring in separate bowls. Then, I layer the colors into cupcake liners to ensure the colors shine brightly. Lastly, I use fat free whipped topping as frosting and decorate with blue and red berries. These amazing Light and Easy: Red, White, and Blue Cupcakes are perfect to share with a patriotic crowd!

Recipes Similar to Light and Easy: Red, White, and Blue Cupcakes:

• Light and Easy: Pistachio Bread
• Chocolate Peanut Butter Overnight Oats
• Easy Microwave Light Caramel Sauce
• Lightened-Up Eggnog Cupcakes

Why Are Egg Whites Healthy?

This cake uses egg whites, yogurt, and water in the batter. I like to use egg whites because it can cut down on fat and calories. Typical boxed cake mixes usually call for oil, milk, or whole eggs. My recipe uses healthier ingredients than that! When removing the yolk, egg whites are high in protein and low in cholesterol. Eggs get their cholesterol strictly from the yolk, so removing it allows this cake to be lower in both calories and cholesterol.

There are tons of ways to incorporate egg whites into your diet. If you love egg whites, try my Egg White Greek Omelette for your next breakfast!

Ingredients in Light and Easy: Red, White, and Blue Cupcakes

• vanilla cake mix
• egg whites
• plain, nonfat Greek yogurt
• vanilla extract
• red gel food coloring
• blue gel food coloring
• fat-free whipped topping

How to Make Light and Easy: Red, White, and Blue Cupcakes

Preheat the oven to 350°F. Line two 12-count muffin tins with paper liners, then set aside.

In the bowl of a stand mixer with the whisk attachment (or in a bowl with a handheld electric mixer), combine the cake mix, egg whites, yogurt, vanilla, and one cup of water. Beat on low speed until smooth, 2-3 minutes.

Separate the batter equally into three smaller bowls, about 1½ cups of batter in each bowl.

Add 3-4 drops of red gel food coloring in one of the bowls, 3-4 drops of blue gel food coloring in the second, and keep the third batter bowl as is. (If you want deeper colors, add 1-2 more drops of the food coloring.)

Using a tablespoon measuring spoon, gently spoon the red cake mix into the bottom of each cupcake liner, making sure to not get the cake mix on the sides of the liner. Fill each cupcake liner with the red cake mix until a quarter full.

Wash the red batter off of the tablespoon, and repeat the filling process with the uncolored batter. The liners should be half full now.

Wash the batter off of the tablespoon, and repeat the filling process again with the blue batter. The liners will be three-quarters full now.

Bake the cupcakes until a toothpick inserted in the center comes out clean, 15-18 minutes.

Allow the cupcakes to cool completely on a cooling rack before decorating.

Spread 1 tablespoon of the whipped topping on each cupcake, and decorate as desired with sprinkles or fresh fruit. Refrigerate until ready to serve.