Lemon Cupcakes

Lemon Cupcakes

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I love lemon desserts! They are so delicious, are you a fan? I definitely am drawn to them when I see them on a menu somewhere. These cupcakes are just 100 calories and have 7g protein! I swear you would never know! They are low carb too! These would be wonderful for Easter. They have major spring vibes. I will say that I did use regular cupcake liners and they stuck a bit to the cupcakes, so I would use silicone cupcake liners or a silicone muffin tin. I usually do use them and they work really well! These are also gluten free too if you use the oat flour (but your cake mix must also be GF)

Here is what you will need:

  • Oat Flour – You can sub with AP flour
  • Lemon Cake Mix – check for GF if needed
  • Vanilla Protein Powder – I like Clean Simple Eats, you can also sub with AP flour
  • Nonfat Plain Greek Yogurt
  • Egg
  • Applesauce
  • Lemon Extract
  • Reduced Fat Cream Cheese
  • Powdered Sugar Substitute – I use Swerve, can use regular powdered sugar (will change macros)
  • Lemon Juice
  • Sprinkles – if desired

DID YOU MAKE THIS RECIPE?! We’d love to see it! Please leave a comment or tag me in a photo on Instagram @sprinklesandthesmiths (click icon below)

Lemon Cupcakes

Course: DessertDifficulty: Easy
Servings

12

servings
Prep time

10

minutes
Cooking time

15

minutes
Calories

107

kcal
Protein

7

g
Fat

4.1

g
Carbohydrates

10.9

g

Ingredients

  • 2 scoops vanilla protein powder (62g)

  • 3/4 cup oat flour (90g)

  • 1/4 cup monk fruit sweetener (48g)

  • 1/4 cup lemon cake mix (31g) – GF if needed

  • 3/4 tsp baking powder

  • 1/4 tsp baking soda

  • 1/2 cup unsweetened applesauce (120g)

  • 1/2 cup nonfat Greek yogurt (120g)

  • 1 egg

  • 1.5 tsp lemon extract

  • Zest of 1 Lemon

  • Frosting
  • 6 oz reduced fat cream cheese

  • 1 tbsp lemon juice

  • 1/2 cup monk fruit powdered sugar substitute

  • White Sugar Sprinkles if desired

Directions

  • Preheat oven to 325.
  • Mix all dry ingredients in a bowl with a whisk.
  • Add applesauce, Greek yogurt, egg, and lemon zest and extract. Mix with a hand mixer until combined. Don’t over mix.
  • Pour batter into silicone lined muffin cups or muffin tin. Bake for 10-12 minutes, checking for when a toothpick comes out mostly clean.
  • Allow cupcakes to cool. Meanwhile, combine the frosting ingredients (not including the sprinkles).
  • One cupcakes are cool, frost and then dip tops in a bowl of the white sprinkles.

Notes

  • MFP Entry: Sprinkles and the Smiths Lemon Cupcakes

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