Zutaten für Lemon Cream Cupcakes Splenda
- Unsweetened Applesauce
- Splenda Granular
- Egg Whites
- 1 teaspoon lemon zest
- Vanilla Extract
- All Purpose Flour
- Baking Soda
- Baking Powder
- Salt
- Fat Free Sour Cream
- Lemon, Juice Of
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Zubereitung von Lemon Cream Cupcakes Splenda
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a large mixing bowl, combine 1/2 cup unsweetened applesauce and 1 cup Splenda (or granulated sugar). Mix until well combined.
- Beat in 2 large egg whites, one at a time, mixing well after each addition.
- Add 1 teaspoon lemon zest, 1/4 cup fresh lemon juice, and 1 teaspoon vanilla extract. Mix until thoroughly incorporated.
- In a separate bowl, whisk together 1 1/2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with 1/2 cup sour cream, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
- Fill each muffin cup about 2/3 full with batter.
- Bake for 25-30 minutes, or until a wooden toothpick inserted into the center comes out clean.
- Let cupcakes cool in the muffin tin for 10 minutes before transferring them to a wire rack to cool completely.
- **For the optional lemon whiskey glaze:** In a small bowl, whisk together 1/4 cup maple syrup, 1 tablespoon lemon juice, and 1 tablespoon whiskey (optional). Lightly brush the glaze onto the cooled cupcakes or soak the bottoms for extra flavor. Alternatively, top with sugar-free cool whip.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
6g
Fat
1g
Carbs
6g
