LEMON CUPCAKES
A lemon yogurt batter bakes up into light little cakes. Finish them with a drizzle of lemony glaze for a double lemon treat.
Provided by Splenda
Categories Splenda® Sugar Blend
Time 35m
Number Of Ingredients 16
Steps:
- To make the cupcakes:
- 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.
- Spoon batter into prepared cups.
- Bake for 20-25 minutes, or until cupcakes spring back when lightly pressed. Remove to wire racks and cool completely.
- To make the glaze:
- In a bowl, combine powdered sugar and lemon juice; whisk until smooth. Whisk in water a bit at a time (you may not need all of it) to make a thick but pourable glaze.
- Drizzle glaze evenly over cooled cupcakes.
Nutrition Facts : Calories 160 calories
LEMON CREAM CUPCAKES
Instead of a layer cake, serve guests these delicate cupcakes tinged with a tangy lemon flavor. -Ruth Ann Stelfox, Raymond, Alberta
Provided by Taste of Home
Categories Desserts
Time 45m
Yield about 2-1/2 dozen.
Number Of Ingredients 18
Steps:
- In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in lemon zest and vanilla. Combine the flour, baking soda, baking powder and salt; add to creamed mixture alternately with sour cream, beating well after each addition (batter will be thick). , Fill greased or paper-lined muffin cups with 1/4 cup of batter. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , For frosting, cream butter and confectioners' sugar in a small bowl until light and fluffy, 5-7 minutes. Add the lemon juice, vanilla, lemon zest and milk; beat until smooth. Frost cupcakes. If desired, sprinkle with additional lemon zest.
Nutrition Facts : Calories 244 calories, Fat 11g fat (6g saturated fat), Cholesterol 48mg cholesterol, Sodium 178mg sodium, Carbohydrate 34g carbohydrate (22g sugars, Fiber 0 fiber), Protein 3g protein.
LEMON CREAM CUPCAKES
These lemony cupcakes contain a decadent surprise: a cream cheese filling that elevates them to true dessert heights.
Provided by Food Network
Categories dessert
Time 35m
Yield Makes 12 cupcakes
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees. Spray the muffin tin with cooking spray.
- Combine the butter and 1 1/4 cups of the sugar in the large bowl and beat with the mixer on medium-high speed until fluffy. ADd the eggs and 3 tablespoons of the lemon juice and beat until well combined, scraping down the bowl once or twice as necessary. Mix in the flour, baking powder, slat, and 2 teaspoons of the lemon zest until just combined.
- In the small bowl, mash together the cream cheese, the remaining 1/4 cup sugar, the remaining 1 tablespoon lemon juice, and the remaining 1 teaspoon lemon zest until combined.
- Spoon about 3 tablespoons of the batter into each muffin cup. Place about 1 tablespoon of the cream cheese mixture on top of each portion of batter and cover the cheese with some of the remaining batter (the batter should reach three-quarters of the way to the top of each cup). Bake until golden, about 20 minutes. Let the cupcakes cool in the pan for 10 minutes before turning over onto the wire rack to cool completely. Use the strainer to sift the tops with confectioners' sugar before serving if desired.
LEMON CREAM CUPCAKES (SPLENDA)
Make and share this Lemon Cream Cupcakes (Splenda) recipe from Food.com.
Provided by WhitneysWonders
Categories Dessert
Time 35m
Yield 24 cupcakes, 24 serving(s)
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 93.4, Fat 0.5, SaturatedFat 0.2, Cholesterol 1.9, Sodium 131.3, Carbohydrate 18.6, Fiber 0.6, Sugar 1.7, Protein 3.4
LEMON VELVET CAKE MADE WITH SPLENDA
Once in a while, we still have to have a rich, tasty, dessert even when we're diabetic or dieting. This one has about 1/3 less carbs than a regular lemon velvet cake. It's still a little high if you're watching your carbs so mind your serving sizes. It's NOT low carb but it is significantly lower than regular.
Provided by Realtor by day
Categories Dessert
Time 45m
Yield 1 layer cake, 16 serving(s)
Number Of Ingredients 20
Steps:
- Cake Layer Directions: Preheat oven to 350°F (175°C). Grease and flour 2 (8-inch) round cake pans.
- Combine flour, SPLENDA® Sugar Blend for Baking, baking powder, and salt in a large mixing bowl. Cut butter into flour mixture with a fork or a pastry blender until crumbly. (This procedure may be done with a mixer at the lowest speed).
- Stir together eggs, milk, lemon extract, and lemon rind in a small mixing bowl; add 1/3 of the egg mixture to flour mixture. Beat at low speed of an electric mixer until blended. Beat at medium speed for 30 seconds or until batter is smooth, stopping to scrape down sides of the bowl. Repeat procedure 2 times. Spoon batter into prepared pans.
- Bake for 25 to 30 minutes or until a toothpick inserted in center comes out clean. Cool in pans on a wire rack 10 minutes; remove layers from pans and cool on a wire rack.
- Lemon Filling Directions: combine SPLENDA® Sugar Blend for Baking, cornstarch, and water. Cook over medium heat, whisking constantly, in a non reactive saucepan until mixture thickens. Gradually add about one-fourth of hot custard mixture into yolks, whisking until blended; return to remaining hot mixture, whisking constantly. Cook, whisking constantly, until mixture comes to a boil; boil 1 minute, whisking constantly. Remove from heat and stir in butter, lemon rind and lemon juice. Place plastic wrap on the surface. Set aside to cool.
- Whipped Cream Frosting Directions: beat whipping cream until foamy; gradually add SPLENDA® Sugar Blend for Baking, lemon rind, and lemon extract, beating until soft peaks form.
- To Assemble Cake: spread Lemon Filling between cake layers. Spread Whipped Cream Frosting on top and sides of cake.
- Exchanges Per Serving: 2 1/2 Starches, 3 Fats.
Nutrition Facts : Calories 326.9, Fat 16.2, SaturatedFat 9.7, Cholesterol 102.3, Sodium 223, Carbohydrate 41.2, Fiber 0.5, Sugar 10.4, Protein 4.2
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