Lemon Cupcakes

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"A lemon yogurt batter bakes up into light little cakes. Finish them with a drizzle of lemony glaze for a double lemon treat."
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Ingredients

1 h servings 158 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 158 kcal
  • 8%
  • Fat:
  • 3.9 g
  • 6%
  • Carbs:
  • 26.6g
  • 9%
  • Protein:
  • 3.3 g
  • 7%
  • Cholesterol:
  • 16 mg
  • 5%
  • Sodium:
  • 177 mg
  • 7%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  1. 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.
  2. In bowl of electric mixer, combine flour, SPLENDA(R) 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.
  3. In a cup, whisk egg, water, and lemon extract. Add to batter and beat until smooth. Spoon batter into prepared cups.
  4. Bake 20 to 25 minutes, or until cupcakes spring back when lightly pressed. Remove to wire racks and cool completely.
  5. Combine confectioner's sugar, lemon juice, and water. Drizzle evenly over cupcakes.
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Footnotes

  • Note
  • Serving Size: 1 cupcake

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