Detalles de la receta

Lemon Raspberry Cupcakes

Número de Porciones: 12

Tamaño de la porción: 1 cupcake

Fresh fruit and yogurt make this cupcake a tasty treat for young and old alike.

Nombre: Cantidad:
all-purpose flour 2 cups
Splenda 1 cup
baking powder 0.50 tsp
baking soda 0.50 tsp
salt 0.50 tsp
fresh lemon juice 3 Tbsp
fresh lemon zest 2 tsp
nonfat buttermilk 0.75 cup
plain nonfat yogurt (preferably Greek-style) 0.33 cup
canola oil 0.33 cup
eggs 2
pure vanilla 1 tsp
fresh raspberries, gently washed 4 oz
Confectioner's sugar, optional

Preheatoven to 350°F. Add paper liners to a 12-cup muffin pan.


In a medium bowl, combine the flour, Splenda, baking powder, baking soda, and salt. Mix well.


In a large bowl, combine the lemon juice and lemon zest. Add in the buttermilk, yogurt, and oil. Beat at medium speed for 1 minute. Add in one egg, and continue to beat for 1 minute. Add in some of the flour mixture, and beat for 1 minute. Add in another egg and the vanilla, and beat for 1 minute. Add the remaining flour, and beat for 1 minute.


Gently fold in the raspberries by hand. Pour the batter into all the muffin cups. Bake for 25 to 30 minutes until a tester inserted into a cupcake comes out clean. Remove the cupcakes from the oven. Allow them to cool in the muffin tin for 5 minutes. Remove the cupcakes, place on a cooling rack, and cool completely. Dust with confectioner’s sugar if desired.

Información nutricional (por porción)
Calorías 165
Calorías de grasa 65
Grasa total 7g
Grasa saturada 0g
Colesterol 35mg
Sodio 195mg
Potasio n/a
Carbohidratos 20g
Fibra dietética 1g
Azúcares 4g
Proteína 4g
Vitamina A n/a
Vitamina C n/a
Calcio n/a
Hierro n/a
Ácido fólico n/a
Intercambio alimenticio 1 1/2 Carbohydrate 1 Fat