Redsies Lemon Yogurt Cupcakes Light Version Recipes

LEMON-YOGURT CUPCAKES

Lemon-Yogurt Cupcakes image

The frosting for these cupcakes is tinted a pretty pale shade of pink with pureed raspberries (not food coloring), which also adds flavor. Martha made this recipe on "Martha Bakes" episode 808.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes

Time 1h20m

Yield Makes 14

Number Of Ingredients 11

Ingredients

1 3/4 cups white whole-wheat flour
1 1/4 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon coarse salt
4 tablespoons unsalted butter, room temperature
3/4 cup sugar
1 teaspoon finely grated lemon zest, plus 2 teaspoons fresh lemon juice
1 teaspoon pure vanilla extract
1 large egg, room temperature
1 1/2 cups plain low-fat yogurt
Raspberry Frosting

Steps:

Preheat oven to 350 degrees. Whisk together flour, baking powder, baking soda, and salt in a bowl. In another bowl, beat butter, sugar, and lemon zest on medium speed until well combined, about 3 minutes. Beat in lemon juice, vanilla, and egg. Add flour mixture in 3 batches, alternating with 2 additions of yogurt, beating until just combined (do not overmix).
Divide batter evenly among paper-lined standard muffin tins, filling each cup three-quarters full. Bake, rotating pan halfway through, until golden and a tester inserted in centers comes out clean, 18 to 20 minutes. Let cool completely in tins on wire racks before removing. Cupcakes can be stored at room temperature up to 2 days before spreading about 2 tablespoons frosting on each.

REDSIE'S LEMON YOGURT CUPCAKES, (LIGHT VERSION)

Redsie's Lemon Yogurt Cupcakes, (Light Version) image

Redsie kindly let me change her scrumptious Recipe #235204 around to be low cal, low carb, low fat, good for diabetics while still moist, delicious and bursting with flavor. I added 1 cup of cranberries to make up the volume that i lose by substituting splenda but you can leave it out.

Provided by MarraMamba

Categories Dessert

Time 25m

Yield 12 serving(s)

Number Of Ingredients 13

Ingredients

1 1/4 cups flour, plus
1 tablespoon flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup Splenda sugar substitute
1/4 cup butter (or 25% reduced-fat butter, melted and cooled)
1/4 cup unsweetened applesauce
1/4 cup egg substitute (or 1 egg)
1/2 cup nonfat yogurt, plain
2 teaspoons lemon zest, grated
3 tablespoons fresh lemon juice
1/2 teaspoon lemon extract
1 cup cranberries

Steps:

Preheat oven to 350F and use muffin pan, lined with paper liners.
In a small bowl, mix together flour, baking powder and salt.
In a large bowl, whisk together sugar, butter, applesauce and egg until smooth. Add yogurt, lemon zest and juice and lemon extract, beating until smooth. Add flour mixture, beating just until smooth. Fold in cranberries.
Scoop batter into prepared pan. Bake in preheated oven for 22 to 25 minutes or until tops of cupcakes spring back when lightly touched. Let cool in pan on rack for 10 minutes. Remove from pan and let cool completely on rack.
Top cooled cupcakes with your favorite icing.

Nutrition Facts : Calories 101.3, Fat 4.2, SaturatedFat 2.5, Cholesterol 10.4, Sodium 123.7, Carbohydrate 13.3, Fiber 0.8, Sugar 1.3, Protein 2.7

LEMON YOGURT CUPCAKES

Lemon Yogurt Cupcakes image

Make and share this Lemon Yogurt Cupcakes recipe from Food.com.

Provided by Redsie

Categories Dessert

Time 35m

Yield 12 cupcakes, 12 serving(s)

Number Of Ingredients 10

Ingredients

1 1/4 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup granulated sugar
1/2 cup unsalted butter, melted and cooled
1 egg
1/2 cup plain yogurt
2 teaspoons grated lemon zest
3 tablespoons fresh lemon juice
1/2 teaspoon lemon extract

Steps:

Preheat oven to 350F and use muffin pan, lined with paper liners.
In a small bowl, mix together flour, baking powder and salt.
In a large bowl, whisk together sugar, butter and egg until smooth. Add yogurt, lemon zest and juice and lemon extract, beating until smooth. Add flour mixture, beating just until smooth.
Scoop batter into prepared pan. Bake in preheated oven for 22 to 25 minutes or until tops of cupcakes spring back when lightly touched. Let cool in pan on rack for 10 minutes. Remove from pan and let cool completely on rack.
Top cooled cupcakes with your favorite icing.

Nutrition Facts : Calories 193.5, Fat 8.5, SaturatedFat 5.2, Cholesterol 37.2, Sodium 90.8, Carbohydrate 27.5, Fiber 0.4, Sugar 17.3, Protein 2.3

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