Lemon Raspberry Cupcakes

Featured in the Honolulu Star-Bulletin on March 3, 2010.

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Ingredients:

Lemon Raspberry Cupcakes

This recipe was originally published in Diabetes Forecast Magazine.

  • 2 cups all-purpose flour
  • 1 cup Splenda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 tablespoons fresh lemon juice
  • 2 teaspoon 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 teaspoon pure vanilla
  • 4 ounces fresh raspberries, gently washed
  • Confectioner's sugar (optional)

Directions:

  1. Preheat oven to 350°F.
  2. Add paper liners to a 12-cup muffin pan.
  3. In a medium bowl, combine the flour, Splenda, baking powder, baking soda, and salt.
  4. Mix well.
  5. In a large bowl, combine the lemon juice and lemon zest.
  6. Add in the buttermilk, yogurt, and oil.
  7. Beat at medium speed for 1 minute.
  8. Add in one egg, and continue to beat for 1 minute.
  9. Add in some of the flour mixture, and beat for 1 minute.
  10. Add in another egg and the vanilla, and beat for 1 minute.
  11. Add the remaining flour, and beat for 1 minute.
  12. Gently fold in the raspberries by hand.
  13. Pour the batter into all the muffin cups.
  14. Bake for 25 to 30 minutes until a tester inserted into a cupcake comes out clean.
  15. Remove the cupcakes from the oven.
  16. Allow them to cool in the muffin tin for 5 minutes.
  17. Remove the cupcakes, place on a cooling rack, and cool completely.
  18. 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

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