Very deliciousm moist cupcakes--YUMMY
Thanks Redsie for a lovely lemony recipe. I made muffins also and they are wonderful. I used half the ask for amount of butter (heart healthy margarine) and half unsweetened applesauce. For the 6 muffins I made the recipe ask for 1/2 C. sugar and I used 2 Tbs sugar and the rest was Splenda. My result wasn't a "cakey" as twissis' but the flavor is wonderful and I'm more than happy with them. I didn't have cranberries so used dried cherries in there place.This recipe takes almost no time to mix up doesn't make a big mess to clean up. I have also discovered that I don't care for the way silicone bakes and I'll be returning to good ole metal baking pans. This is the 4th recipe I have used a silicone muffin pan for and they don't brown (except on the bottom) with out over baking the product. I do NOT recommend them at all
I made these lemony cupcakes as muffins too, but not out of any intent. I just forgot to buy the liners, so I sprayed my muffin tin & all was well. I ate 2 of them still warm from the oven & they were *wonderful ! I have always found the lemon flavor of most cupcakes or muffins to be more subtle than I wanted, but these were perfect. The cranberry & lemon flavors did not fight for attention, but complimented the other to my surprise. These were an easy fix & the cooking time was right on target. We loved them, Redsie. Thx for sharing this sure to be repeated recipe w/us. :-)
Very tasty. Lots of lemon flavor. I used 3/4 cup Splenda and 1/4 cup sugar. I did not use liners, but made them more like muffins, without any frosting.