Redsie's Lemon Yogurt Cupcakes Light Version
redsie kindly let me change her scrumptious recipe #235204 around to be low cal, low carb, low fat, good for diabetics while still moist, delicious and bursting with flavor. i added 1 cup of cranberries to make up the volume that i lose by substituting splenda but you can leave it out.
This recipe is desserts, scaled for 12 servings, with 10 min prep and 15 min cook.
Prep: 10 min · Cook: 15 min · Total: 25 min · Serves: 12
Quick cooking notes
- Core ingredients include baking powder, unsweetened applesauce, egg substitute, splenda sugar substitute.
- Follow all 20 steps in order for the intended texture and doneness.
- Ingredient quantities listed below are for 12 servings.
Ingredients
- 1 unit baking powder
- 1 unit unsweetened applesauce
- 1 unit egg substitute
- 1 unit splenda sugar substitute
- 2 cups flour
- 1 unit lemon zest
- 1 unit nonfat yogurt
- 1 unit salt
- 1 unit lemon extract
- 1 unit fresh lemon juice
- 1 unit butter
- 1 unit cranberries
Instructions
- preheat oven to 350f and use muffin pan
- lined with paper liners
- 'in a small bowl
- mix together flour
- baking powder and salt
- 'in a large bowl
- whisk together sugar
- butter
- applesauce and egg until smooth
- 'add yogurt
- lemon zest and juice and lemon extract
- beating until smooth
- 'add flour mixture
- beating just until smooth
- 'fold in cranberries
- 'scoop batter into prepared pan
- 'bake in preheated oven for 22 to 25 minutes or until tops of cupcakes spring back when lightly touched
- 'let cool in pan on rack for 10 minutes
- 'remove from pan and let cool completely on rack
- 'top cooled cupcakes with your favorite icing
Nutrition (per serving)
- Calories: 126
- Protein: 5 g
- Fat: 2 g
- Carbohydrates: 21 g
- Fiber: 1 g
- Sugar: 2 g
- Sodium: 223 mg
Nutrition values are estimates based on stored ingredient totals and serving size.