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.
Provided by MarraMamba
Categories Dessert
Time 25m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- 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 Facts : Calories 101.3, Fat 4.2, SaturatedFat 2.5, Cholesterol 10.4, Sodium 123.7, Carbohydrate 13.3, Fiber 0.8, Sugar 1.3, Protein 2.7
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Shayna
[email protected]Overall, I thought these cupcakes were a good value for the price. They're not the best cupcakes I've ever had, but they're definitely worth trying.
Ateeq khan Ateeq khan
[email protected]These cupcakes are a great way to use up leftover yogurt. They're also a fun and easy recipe to make with kids.
Mamoona Sohaib
[email protected]I would recommend these cupcakes to someone who is looking for a light and refreshing lemon dessert. They're also a good option for people who are looking for a healthier alternative to traditional cupcakes.
Maricela
[email protected]Overall, I thought these cupcakes were just okay. They weren't bad, but they weren't anything special either.
Khadija Toyba
[email protected]I followed the recipe exactly, but my cupcakes turned out dense and gummy. I'm not sure what went wrong.
AltF4
[email protected]These cupcakes didn't rise very much. I'm not sure what I did wrong.
Ncjf Ncnc
[email protected]I found these cupcakes to be a bit dry. I think I'll try adding some extra yogurt or buttermilk next time.
Rafael Caballero
[email protected]These cupcakes were a bit too sweet for my taste. I think I'll try reducing the amount of sugar next time.
Royalty
[email protected]I'm not a huge fan of lemon desserts, but these cupcakes were surprisingly good. The lemon flavor was subtle and not overpowering.
Asaduzzaman RaseL
[email protected]These cupcakes are perfect for a summer party. They're light and refreshing, and the lemon flavor is perfect for a hot day.
Arvind Kumar
[email protected]I made these cupcakes with my kids and they had a blast. They loved helping me measure the ingredients and mix the batter.
Leronie mark
[email protected]These cupcakes are a great way to use up leftover yogurt. They're also a healthier alternative to traditional cupcakes.
Marios Tsangaris
[email protected]I was a bit skeptical about the yogurt in the batter, but it really made the cupcakes moist and tender. I'll definitely be making these again.
Ilsa Hernandez
[email protected]These cupcakes are delicious! The lemon flavor is subtle and not overpowering. The yogurt makes them moist and fluffy.
Tessa Hope (Lps Tessa)
[email protected]I've made these cupcakes several times now and they always turn out great. They're so easy to make and they're always a crowd-pleaser.
Rtnkhn Rtnkhn
[email protected]These cupcakes were a hit! I made them for a party and everyone loved them. They were light and fluffy, with a perfectly balanced lemon flavor.