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Diabetes Forecast

The Healthy Living Magazine

Lemon Raspberry Cupcakes

Per Serving

Lemon Raspberry Cupcakes

Makes: 12 cupcakes
Serving Size: 1 cupcake
Calories 165
Fat 7 g
Saturated Fat 0.7 g
Trans Fat 0 g
Carbohydrate 20 g
Fiber 1 g
Sugars 4 g
Cholesterol 35 mg
Sodium 195 mg
Protein 4 g
Choices: Carbohydrate 1.5, Fat 1
  • Makes: 12 cupcakes
  • Serving Size: 1 cupcake
  • Preparation Time: 20 minutes
  • Cooking Time: 25 to 30 minute

Ingredients

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

Directions

  1. Preheat the oven to 350°F. Add paper liners to a 12-cup muffin pan.
  2. In a medium bowl, combine the flour, Splenda, baking powder, baking soda, and salt. Mix well.
  3. 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.
  4. 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.
 
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