Makes 12 cupcakesCalories 160 Prep Time 15 minutesTotal Time 35 minutesMade with Splenda® Sugar Blend
Ingredients
For the cupcakes:
1 cup all-purpose flour
¼ cup Splenda® Sugar Blend
¼ cup nonfat dry milk powder
1 teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
5 tablespoons trans fat free margarine, softened
¾ cup nonfat lemon-flavored yogurt
1 large egg
2 tablespoons water
½ teaspoon lemon extract
For the glaze:
1 cup powdered sugar
2 teaspoons fresh lemon juice
2 teaspoons water
Nutrition Info Per Serving
Serving Size: 1 cupcake
Calories
160
Total Fat
4g
Saturated Fat
1g
Cholesterol
20mg
Sodium
180mg
Total Carbs
27g
Dietary Fiber
0g
Sugars
23g
Protein
3g
Instructions
To make the cupcakes:
Preheat oven to 350°F. Line a 12-cup muffin pan with paper liners, and spray liners with cooking spray.
In a bowl using an electric mixer, combine flour, Splenda Sugar Blend, milk powder, baking powder, baking soda, and salt on low speed. Add margarine and yogurt and beat on medium speed for about 2 minutes.
In a glass measuring cup, whisk together egg, water, and lemon extract. Add to batter and mix just until smooth.
Spoon batter into prepared cups.
Bake for 20–25 minutes, or until cupcakes spring back when lightly pressed. Remove to wire racks and cool completely.
To make the glaze:
In a bowl, combine powdered sugar and lemon juice; whisk until smooth. Whisk in water a bit at a time (you may not need all of it) to make a thick but pourable glaze.
