Lemon Cream Cupcakes (Splenda)

Name: Lemon Cream Cupcakes (Splenda)
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 24 cupcakes, 24 serving(s)
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

(4)

Recipe by WhitneysWonders

These are some yummy lemon cupcakes. The recipe uses Splenda, but you can replace it with sugar.

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READY IN: 35mins

SERVES: 24

YIELD: 24 cupcakes

UNITS: US

INGREDIENTS

Nutrition

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

DIRECTIONS

In a mixing bowl, mix apple sauce and splenda. Beat in eggwhites, one at a time.
Add lemon peel, lemon juice, and vanilla; mix well.
Combine dry ingredients; add to apple sauce mixture alternately with sour cream (batter will be thick).
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.
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.

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