Blueberry Lemon Cupcakes Directions:
- Preheat the oven to 375°F (190°C). Line a 24-cup muffin pan with paper liners or use a silicone muffin pan.
- In a large mixing bowl, combine the sugar-free cake mix, egg, Isopure protein powder, Greek yogurt, diet lemon-lime soda, lemon zest, and lemon flavoring. Mix until well combined and smooth.
- Gently fold in the fresh blueberries, ensuring they are evenly distributed throughout the batter.
- Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
- Bake in the preheated oven for approximately 15 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Remove from the oven and allow the cupcakes to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
- Serve the cupcakes warm or at room temperature.
WW Points Calculation:
- Sugar-free yellow cake mix: 24 points
- 1 large egg: 2 points
- Isopure protein powder: 1 point
- 1 cup plain Greek yogurt: 2 points
- Diet lemon-lime soda: 0 points
- Lemon zest and flavoring: 0 points
- 1 cup fresh blueberries: 0 points
Total Points: 29 Points
Servings: 24
Per Serving: 1 Point.
Nutrition Information (per serving):
- Calories: 70
- Fat: 1g
- Protein: 3g
- Carbohydrates: 12g
- Sugar: 2g
- Sodium: 150mg
I'm waiting for your comments! Enjoy!
