Sugar Free Lemon Cupcakes Recipes
SUGAR FREE LEMON CUPCAKES
Steps:
- Preheat your oven to 325 and prep your cupcake tin for nonstick or liners.
- In a medium mixing bowl, use a fork or a whisk to mix together the flour, baking powder, baking soda, and lemon zest. Set this bowl aside.
- Next, in a large mixing bowl, beat together the oil and the sugar alternative until creamy. Mix in the eggs, half and half, and the extract.
- For the next step, we will add the flour mixture from the first bowl to the mixing bowl, taking care to not over-mix. I suggest using a whisk or mixing by had and adding half of the dry mixture at a time, gently mixing between additions .
- Fill your prepared cups 3/4 of the way and bake for 18-20 minutes or until a toothpick comes out clean. Allow to cool on a rack before frosting or storing.
Nutrition Facts : Calories 1 kcal, Carbohydrate 1 g, Protein 1 g, Fat 1 g, ServingSize 1 serving
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LEMON CUPCAKES RECIPE | ZERO CALORIE SWEETENER
From splenda.com
Cuisine CakesTotal Time 35 minsCategory Splenda® Sugar BlendCalories 160 per serving
- Preheat oven to 350°F. Line a 12-cup muffin pan with paper liners, and spray liners with cooking spray.
- In a bowl using an electric mixer, combine flour, Splenda Sugar Blend, milk powder, baking powder, baking soda, and salt on low speed. Add margarine and yogurt and beat on medium speed for about 2 minutes.
- In a glass measuring cup, whisk together egg, water, and lemon extract. Add to batter and mix just until smooth.
SUGAR-FREE LEMON CUPCAKES WITH CREAM CHEESE FROSTING
From lowcarbmaven.com
4.8/5 (21)Total Time 30 minsCategory DessertCalories 375 per serving
- Cream Cheese Frosting: (A stand mixer works best, but a hand mixer works, too.) Whip the cream cheese to loosen it. Add the powdered sweetener and whip. Adding the heavy cream a little at a time, mix until incorporated, then whip until the frosting is stiff and fluffy. Use right away or cover and refrigerate until needed.
- Preparation: Preheat the oven to 350 degrees F. Position the rack to the middle of the oven. Zest and juice the lemon. Line a 6 well muffin pan with cupcake liners. In a small bowl whisk the coconut flour, baking powder, and salt together to break-up any lumps. Add the lemon juice to the heavy cream.
- Method: In a medium bowl beat the first 6 cupcakes ingredients until light and fluffy (1-2 minutes). Add one egg and beat into the butter mixture until the mixture is light and fluffy (it may break or separate, it’s okay). Add 1/3 of the dry ingredients and mix until completely incorporated, making sure to keep that light, fluffy texture. Keep in mind that we want a light and fluffy - almost mousse-like texture throughout this process.
- Add another egg and beat until fully combined. Add half of the remaining dry ingredients, beating again. Add the last egg, beating until fully incorporated, followed by the last of the dry ingredients. Finish by adding the heavy cream, beating until the batter is thick, but still light and fluffy.
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