This post is part of a social shopper marketing insight campaign with Pollinate Media Group® and Universal Pictures Home Entertainment, but all my opinions are my own. #pmedia #50ShadesatWMT http://my-disclosur.es/OBsstV

Who doesn't love cupcakes, especially white wedding cake style cupcakes. Wedding cake has to be one of my most favorite flavors. Yes, I consider 'wedding cake' a flavor. That could have something to do with the fact that I grew up on 'wedding cake' flavored snow cones during the summer, or just that wedding cake is known for being rich and decadent.

You know... sort of like Christian Grey.

Speaking of Christian Grey, with the final movie of the trilogy coming out, I thought what better time than now to whip up some Skinny White Wedding Cupcakes to eat while watching the movie! There's nothing like celebrating the Fifty Shades wedding than with some wedding cake of your own.

I have loved watching the story of Christian and Anna unfold and lead in to the big day. The first thing's first though, you need the movie! I got a copy of the Fifty Shades Freed (Blu-ray combo pack + exclusive packaging + photo gallery inside) at my local Walmart. This Exclusive DVD is available only at Walmart too.

While you're there, grab all the things you need to make your Skinny White Wedding Cupcakes! To make these cupcakes, I basically added to a boxed mix to make it taste completely homemade. It's a trick I learned many-a-year ago from my mom who used to work in a bakery. However, I made sure that my additions/substitutions were also lightening these cakes up and lowering the sugar.

Hey, we've got to keep our Anna like figures for Mr. Grey, right?!

The frosting is completely homemade, and let me just tell you that it is finger licking good, Mr. Grey. Even with being better-for-you. That's right! I swapped out half of the powdered sugar for a powdered sugar substitute and it's still perfectly sweet.

These cupcakes turned out beautifully. The cake is one of my all time favorites. ...And that's saying a lot. I've eaten my fair share of cake in my time. And the frosting? Well, let's just say my mom was over when I was making it and she was all but licking the bowl.

I got exactly 12 cupcakes out of the batch, making it perfect for a girls night watch party. The recipe is very easily doubled though, to give you a full 24 cupcakes if you've got a lot of girlfriends to share with!

Skinny White Wedding Cupcakes
TheSkinnyFork.com

Lightened up wedding cake cupcakes that are made by upgrading a boxed mix and making homemade frosting.

Prep Time: 20 Minutes • Cook time: 18 Minutes

The Skinny:
Servings: 12 • Serving Size: 1 Cupcake • Calories: 264 • Fat: 12 g • Saturated Fat: 5 g • Carb: 41 g • Fiber: 0 g • Protein: 4 g • Sugar: 26 g • Sodium: 204 mg

Ingredients:
White Wedding Cupcakes:
• 1/2 (17 Oz.) Box White Cake Mix (So only use 8 1/5 Oz.)
• 1/2 C. All-Purpose Flour
• 1/4 C. Sugar
• 1/4 C. Natural Sweetener
• 1/4 Tsp. Sea Salt
• 1/2 C. + 2 1/2 Tbsp. Reduced Fat Milk
• 1/2 C. Plain Fat Free Greek Yogurt
• 2 Egg Whites
• 1 Tbsp. Light Unsalted Butter, Softened
• 1/2 Tsp. Vanilla Extract

Buttercream Frosting:
• 1/4 C. Butter Flavored Shortening
• 1/4 C. Unsalted Butter, Softened
• 1/2 Tsp. Vanilla Extract
• 1 C. Powdered Sugar
• 1 C. Powdered Sugar Substitute
• 2 Tbsp. Reduced Fat Milk

Directions:
Preheat the oven to 325 degrees F. and line a cupcake tin with paper liners. Give the paper liners a light coat of non-stick baking spray and set aside.

In a large bowl, or the base of a stand mixer, whisk together the 1/2 box of cake mix, 1/2 C. flour, 1/4 C. sugar, 1/4 C. sweetener and 1/4 Tsp. salt.

Add in the 1/2 C. milk, 2 1/2 Tbsp. milk, 1/2 C. greek yogurt, 2 egg whites, 1 Tbsp. butter, and 1/2 Tsp. vanilla.

Beat together on a medium speed for a minute or two, or until combined well and no lumps remain.

Divide the batter evenly among the prepared cupcake liners in the tin. Mine ended up being about 3/4 of the way full.

Place the pan in the oven and back for 18-20 minutes or until the cakes have cooked through and spring forth when touched.

Remove the pan from the oven and allow to cool slightly before removing the cakes from the tin to continue to cool.

Once the cupcakes are nearly cooled, place the 1/4 C. shortening and 1/4 C. butter into a large bowl or the base of a stand mixer and beat together on a medium speed for a few minutes or until light and fluffy.

Add in the 1/2 Tsp. vanilla and reduce the speed to low. Slowly add in the 1 C. powdered sugar and 1 C. powdered sugar substitute.

Increase the speed back to medium and beat for another minute or two, adding in the milk as needed to thin the frosting if needed.

Frost or pipe the frosting onto your cupcakes as you prefer and decorate with any sprinkles, sugars, or nonpareils.

Enjoy right away or store in the fridge or at room temperature for 3-5 days!

Step-by-Step Photos:

Nutritional Claims: Low Potassium, Kidney Friendly, Vegetarian, Pescatarian, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Pork Free, Red Meat Free, Crustacean Free, Celery Free, Mustard Free, Sesame Free, Lupine Free, Mollusk Free, Alcohol Free, Kosher