- Preheat oven to 350°F.
- Add paper liners to a 12-cup muffin pan.
- In a medium bowl, combine the flour, Splenda, baking powder, baking soda, and salt.
- Mix well.
- 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.
- 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.
Makes 12 servings.
Nutrition Information:
Exchanges/Choices 1 1/2 Carbohydrate, 1 Fat 165 calories (65 calories from fat), 7 g total fat (0.7g saturated fat, 0 g trans fat), 35 mg cholesterol, 195 mg sodium, 20 g carbohydrate (1 g dietary fiber, 4 g sugars) 4 g protein