Servings: 21 cupcakes
Calories: 80.6kcal
Equipment
- mixing bowl
- spatula
- hand mixer
- measuring cup and spoons
- cupcake tins
- foil cupcake liners
- small bowl
- hand grater
- hand juicer
Ingredients
- 1 Pillsbury sugar free yellow cake mix
- 1½ c fresh cranberries
- ¼ c sugar or sweetener equivalent (see recipe note)
- 1 large orange, zest and juice
- 1 c juice from orange and water total
- 5 egg whites OR 3 whole eggs
- ½ c plain non fat yogurt
- 1 tsp orange extract, McCormick
Instructions
- Preheat oven to 350℉
- Line cupcake tin wells with foil cupcake liners.
- Collect the zest from one orange with a hand grater and set aside.
- Collect the juice from the orange into a measuring cup with a hand juicer. Add water to the orange juice and bring it up to 1 cup and set aside.
- Rinse and dry cranberries if necessary. Cut the cranberries in half and place in a small bowl. Add the sweetener of your choice that is equivalent to ¼ sugar. I used 1 tbsp plus 2 tsp of Truvia with stevia. Set aside.
- Place the cake mix into a large mixing bowl. Add the egg whites, plain non fat yogurt, orange extract and some of the orange juice/water. Start to beat these ingredients together with a hand mixer. Continue to add the orange juice/water mix as you combine the ingredients until all the liquid is incorporated and you have a smooth cake batter.
- Add the cut cranberries with sweetener to the cake batter and gently fold them in.
- Use a large cookie scooper and portion the cake batter into the cupcake wells. I got 21 cupcakes out of this recipe.
- Place the cupcakes into the oven and bake at 350℉ for 22 - 24 min. Check the cupcakes at 22 min. You are looking for a toothpick inserted in the middle to come out clean or for the top to spring back when lightly pressed. If you think they are not quite done, bake an additional 1-2 min. My cupcakes baked for a total of 23 min.
- Remove the cupcakes from the oven when done and transfer to a cooling rack to cool.
- Serve when they are completely cooled. You can garnish them with a dollop of Reddi-wip or Cool Whip if you wish. Extra cupcakes freeze well.
Notes
Use sugar or your favorite sugar substitute. Monkfruit, erythritol, and allulose based sweeteners are usually a 1:1 substitution for sugar. I used Truvia with stevia and that is NOT a 1:1 substitution. I used 2 Tbsp plus 2 tsp in this recipe. There are conversion charts on line for various formulations of Truvia.
If you use Splenda, the multodextrin that is in it has points, so you will need to adjust the point value per cupcake.
The nutritional info that is posted is for cupcakes made with Truvia with stevia.
Nutrition
Serving: 1cupcake | Calories: 80.6kcal | Carbohydrates: 19.4g | Protein: 2.1g | Fat: 1g | Sodium: 175mg | Fiber: 0.8g | Sugar: 1g
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