Lemon Cream Cupcakes (Splenda)

“These are some yummy lemon cupcakes. The recipe uses Splenda, but you can replace it with sugar.”
READY IN:
35mins
SERVES:
24
YIELD:
24 cupcakes
UNITS:
US

Ingredients Nutrition

Directions

  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.

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