Lemon Cream Cupcakes (Splenda) Recipe

Name: Lemon Cream Cupcakes (Splenda)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup unsweetened applesauce; 1 cup Splenda granular; 3 egg whites; 2 teaspoons grated lemon peel; 1 teaspoon vanilla extract; 3 1/2 cups all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon baking powder; 1/2 teaspoon salt; 2 cups fat free sour cream or 2 cups vegan sour cream; 1 lemon, juice of

Servings: persons

1 cup unsweetened applesauce
1 cup Splenda granular
3 egg whites
2 teaspoons grated lemon peel
1 teaspoon vanilla extract
3 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups fat free sour cream or 2 cups vegan sour cream
1 lemon, juice of

1
In a mixing bowl, mix apple sauce and splenda. Beat in eggwhites, one at a time.
2
Add lemon peel, lemon juice, and vanilla; mix well.
3
Combine dry ingredients; add to apple sauce mixture alternately with sour cream (batter will be thick).
4
Fill greased or paper-lined muffin cups with 1/4 cup of batter. Bake at 350 degrees F for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove to wire racks to cool completely.
5
For frosting I like to mix maple syrup with some lemon juice and whiskey, and soak bottom of the cup cakes in it, or just use some sugar-free coolwhip.

764

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup unsweetened applesauce, 1 cup Splenda granular, 3 egg whites, 2 teaspoons grated lemon peel, and more.

Yes, Lemon Cream Cupcakes (Splenda) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Lemon Cream Cupcakes (Splenda)

How did you like this recipe?

Frequently Asked Questions