Servings: 22 cupcakes
Calories: 74.2kcal
Equipment
- cupcake tins
- foil cupcake liners
- mixing bowl
- hand or stand mixer
- spatula
- hand grater
- measuring cup and spoons
- cooling rack
Ingredients
- 1 box Pillsbury sugar free yellow cake mix Regular cake mix can be substituted.
- 1 fresh lemon
- 5 egg whites OR 3 whole eggs
- ½ c plain non fat yogurt
- 1 tsp lemon extract
- juice from 1 lemon and water to make 1 cup
- 1 c fresh blueberries
Instructions
- Preheat the oven to 350℉.
- Place foil liners into 22 cupcake wells.
- Using a hand grater, collect the zest from the lemon and set aside.
- Squeeze the juice from the lemon and place it in a measuring cup. Add water to the lemon juice to bring the volume up to 1 cup of liquid. Set aside.
- Place the cake mix into a mixing bowl.
- Add the egg whites, lemon zest, lemon extract, plain non fat yogurt and lemon juice/water to the mixing bowl. Use a hand or stand mixer to beat all these ingredients together.
- Add the blueberries to the cake batter and gently fold them in.
- Use a large cookie scooper and place one scoop of batter into each cupcake well. I normally get 22 cupcakes out of the mix. Depending on how full you make them, you may be able to get 24 cupcakes out of the mix.
- Place the cupcakes into the 350℉ preheated oven and bake. Check the cupcakes at 20 min. You are looking for a toothpick inserted into the middle to come out clean or for the top to spring back when lightly pressed. If they are not quite done bake another 2-3 min. I baked my cupcakes for a total of 23 min.
- Remove the cupcakes from the oven when they are done and allow to sit for 5 min. Transfer them to a cooling rack and let cool completely, about an hour.
- Serve plain or garnish with a squirt of Reddi-wip, a dollop of Cool Whip or a shake of confectionery sugar.
- The cupcakes freeze well. I put them on a baking tray, separating layers with wax paper, cover them with plastic wrap and stick them in the freezer. Once they are frozen, I transfer them to freezer bags and store them in the freezer until I'm ready to serve them. Take them out about an hour before serving so they can thaw.
Notes
A regular cake mix can be used in place of the sugar free mix.
3 whole eggs can be used in place of the 5 egg whites.
If you don't have a fresh lemon on hand, use 2 tsp of lemon extract instead.
Nutrition
Serving: 1cupcake | Calories: 74.2kcal | Carbohydrates: 18g | Protein: 2g | Fat: 0.9g | Sodium: 166mg | Fiber: 0.6g | Sugar: 0.9g
Tried this recipe?Let us know how it was!
