Lemon Cream Cupcakes Splenda Recipes

LEMON CREAM CUPCAKES (SPLENDA)

Steps:

• In a mixing bowl, mix apple sauce and splenda. Beat in eggwhites, one at a time.
• Add lemon peel, lemon juice, and vanilla; mix well.
• Combine dry ingredients; add to apple sauce mixture alternately with sour cream (batter will be thick).
• 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.
• 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.

LEMON CREAM CUPCAKES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in lemon zest and vanilla. Combine the flour, baking soda, baking powder and salt; add to creamed mixture alternately with sour cream, beating well after each addition (batter will be thick). , Fill greased or paper-lined muffin cups with 1/4 cup of batter. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , For frosting, cream butter and confectioners' sugar in a small bowl until light and fluffy, 5-7 minutes. Add the lemon juice, vanilla, lemon zest and milk; beat until smooth. Frost cupcakes. If desired, sprinkle with additional lemon zest.