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.

Here is what you will need:

  • Oat Flour – I use this to keep them gluten free, but you can sub with AP flour
  • Lemon Cake Mix
  • 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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