Lemon Cupcakes
A lemon yogurt batter bakes up into light little cakes. Finish them with a drizzle of lemony glaze for a double lemon treat.
- Serves: 12
- Prep Time: 15 Minutes
- Total Time: 1 Hour
Nutrition Information
NUTRITION FACTS
Servings Per Recipe: 12
Serving Size: 1 cupcake
- Amount Per Serving
- Calories:
- 160
- Calories from Fat:
- 35
- Total Fat:
- 4g
- Saturated Fat:
- 1g
- Cholesterol:
- 20mg
- Sodium:
- 180mg
- Total Carbs:
- 27g
- Dietary Fiber:
- 0g
- Sugars:
- 23g
- Protein:
- 3g
DIRECTIONS
Preheat oven to 350 degrees F. Line a 12-cup muffin or cupcake pan with paper liners, and coat liners with non-stick cooking spray.
In bowl of electric mixer, combine flour, SPLENDA® Sugar Blend,milk powder, baking powder, baking soda, and salt on low speed. Add trans-free margarine and yogurt and beat on medium speed 2 minutes, or until ingredients are thoroughly combined.
In a cup, whisk egg, water, and lemon extract. Add to batter and beat until smooth. Spoon batter into prepared cups.
Bake 20 to 25 minutes, or until cupcakes spring back when lightly pressed. Remove to wire racks and cool completely.
Combine confectioner’s sugar, lemon juice, and water. Drizzle evenly over cupcakes.
NOTE
Serving Size: 1 cupcake
INGREDIENTS
- 1 cup all-purpose flour
- 1/4 cup SPLENDA® Sugar Blend
- 1/4 cup nonfat dry milk powder
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 5 tablespoons trans-free margarine, softened
- 3/4 cup nonfat lemon-flavored yogurt
- 1 large egg
- 2 tablespoons water
- 1/2 teaspoon lemon extract
- 1 cup confectioners’ sugar
- 2 teaspoons fresh lemon juice
- 2 teaspoons water
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