Recipe Details

Lemon Raspberry Cupcakes

Number of Servings: 12

Serving Size: 1 cupcake

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

Name: Amount:
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.

Nutritional Information (per serving)
Calories 165
Calories from Fat 65
Total Fat 7g
Saturated Fat 0g
Cholesterol 35mg
Sodium 195mg
Potassium n/a
Carbohydrates 20g
Dietary Fiber 1g
Sugars 4g
Protein 4g
Vitamin A n/a
Vitamin C n/a
Calcium n/a
Iron n/a
Folic Acid n/a
Dietary Exchange 1 1/2 Carbohydrate 1 Fat