Raspberry Lemon Heaven Cupcakes Directions:
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Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
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In a bowl, whisk together the all-purpose flour, baking powder, and salt.
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In another bowl, beat the light butter substitute and unsweetened applesauce until well combined.
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Add the granulated sugar substitute and continue to beat until light and fluffy.
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Mix in the eggs one at a time, then add the vanilla extract, lemon juice, and lemon zest.
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Gradually add the dry ingredients to the wet mixture, alternating with the skim milk, mixing until just combined.
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Gently fold in the floured raspberries.
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Divide the batter evenly among the cupcake liners, filling each about ¾ full.
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Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
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Allow the cupcakes to cool completely before frosting.
Lemon Cream Cheese Frosting:
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Beat the fat-free cream cheese and light butter substitute together until smooth and creamy.
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Gradually add the powdered sugar substitute, mixing on low speed.
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Add the lemon juice and lemon zest, then beat until fluffy.
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Pipe or spread the frosting generously on each cooled cupcake.
WW Points Calculation:
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All-purpose flour (1½ cups): 18 points
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Light butter substitute (¼ cup): 10 points
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Unsweetened applesauce (¼ cup): 0 points
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Granulated sugar substitute (¾ cup): 0 points
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Eggs (2 large): 0 points
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Skim milk (½ cup): 2 points
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Raspberries (1 cup): 0 points
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Fat-free cream cheese (4 ounces): 3 points
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Powdered sugar substitute (1 cup): 0 points
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Lemon juice, lemon zest, baking powder, salt, vanilla extract: 0 points
Total Points: 33
Servings: 12 cupcakes
Per Serving: Approximately 3 points per cupcake
Nutrition Information:
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Calories: Approximately 90 kcal
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Fat: Approximately 3 g
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Protein: Approximately 3 g
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Carbohydrates: Approximately 14 g
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Sugar: Approximately 1 g
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Sodium: Approximately 100 mg
I'm waiting for your comments! Enjoy!
