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Valentine’s Day Mini Cupcakes – Weight Watchers Freestyle

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These mini cupcakes are such a fun way to celebrate Valentine’s Day!

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Not only are they adorable, but they are very versatile. I used fat-free Cool Whip for the frosting and I added strawberry extract to give it a little flavor. I also added a little bit of red food coloring to make it pink.

If you don’t like strawberry extract you can add any flavor you like! Or you can leave the Cool Whip plain. It tastes great both ways.

I added the heart candy to these cupcakes. To me, nothing says Valentine’s Day like candy hearts.

Adding the hearts makes these mini cupcakes 2 Freestyle points each. If you leave off the candy hearts they are only 1 Freestyle point each.

I think they are so cute decorated with the candy hearts. You could always decorate them with the hearts, but not eat them. It’s totally up to you!

For the batter I used Pillsbury sugar free classic yellow cake mix. I added 12 oz. of diet 7up. No eggs, no oil, no water, just the diet 7up.

If you haven’t made cake this way you are missing out. You would never know that is wasn’t made with eggs and oil.

The first time I made a cake with soda my kids thought that I had lost my mind. Then they tried it and agreed it tastes just like a regular cake.

The good news is it saves a lot of points!

Here are some of the things I used for this recipe:

Here’s a helpful hint when it comes to tracking this dessert. The Pillsbury sugar free classic yellow cake mix comes up as 1 serving, but there are actually 12 servings in the box. You will have to change it to 12 servings to get the correct points.

Valentine’s Day Mini Cupcakes – Weight Watchers Freestyle

Yield: 48 mini cupcakes (2 Freestyle points each)

Course: Dessert
Keyword: dessert, freestyle, weight watchers, ww
  • 1 box Pillsbury sugar-free classic yellow cake mix
  • 12 oz. Diet 7up
  • 8 oz. fat-free Cool Whip
  • 1/4 teaspoon strawberry extract
  • red food coloring (optional)
  1. Preheat oven to 325 degrees F.

  2. In a large mixing bowl add the cake mix and diet 7up. Beat with a hand mixer on low for 2 minutes. 

  3. Line your mini muffin tin with mini muffin wrappers. 

  4. Evenly divide the batter into the mini muffin pan. Bake 12-15 minutes, or until a toothpick is inserted into the middle and comes out clean. 

  5. Mix together the Cool Whip, strawberry extract and food coloring. Add the frosting to the mini cupcakes once they have completely cooled. 

Recipe Rating


Monday 4th of February 2019

So cute! Looks delish 😋

Trina and Tina

Sunday 20th of January 2019

So yummy!

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