Lemon Raspberry Cupcakes
2 cups all-purpose flour
1 cup Splenda
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3 Tbsp fresh lemon juice
2 tsp fresh lemon zest
3/4 cup nonfat buttermilk
1/3 cup plain nonfat yogurt (preferably Greek-style)
1/3 cup canola oil
2 eggs
1 tsp pure vanilla
4 oz fresh raspberries, gently washed
Confectioner’s sugar, optional
- Preheat oven to 350°F. Add paper liners to a 12-cup muffin pan.
- In a medium bowl, combine the flour, Splenda, baking powder, baking soda, and salt. Mix well.
- In a large bowl, combine the lemon juice and lemon zest. Add in the buttermilk, yogurt, and oil. Beat at medium speed for 1 minute. Add in one egg, and continue to beat for 1 minute. Add in some of the flour mixture, and beat for 1 minute. Add in another egg and the vanilla, and beat for 1 minute. Add the remaining flour, and beat for 1 minute.
- Gently fold in the raspberries by hand. Pour the batter into all the muffin cups. Bake for 25 to 30 minutes until a tester inserted into a cupcake comes out clean. Remove the cupcakes from the oven. Allow them to cool in the muffin tin for 5 minutes. Remove the cupcakes, place on a cooling rack, and cool completely. Dust with confectioner’s sugar if desired.
Exchnages/Choices: 1 1/2 Carbohydrate, 1 Fat
1 cupcake: Calories: 165, Calories from Fat: 65, Total Fat: 7 g, Saturated Fat: 0.7 g, Trans Fat: 0 g, Cholesterol: 35 mg, Sodium: 195 mg, Total Carbohydrate: 20 g, Dietary Fiber: 1 g, Sugars: 4 g, Protein: 4 g
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