Lemon Cranberry Bliss Cupcakes (Light & Fluffy)
Indulge your sweet tooth without the guilt with our Lemon Cranberry Bliss Cupcakes! This lightened version of the classic recipe substitutes high-calorie ingredients while maintaining the moistness and bursting flavors you love. With a refreshing hint of lemon and a delightful pop of cranberries, these cupcakes are perfect for diabetics and anyone watching their calorie intake. Crafted with nonfat yogurt and sugar substitutes, they provide a deliciously sweet treat without compromising on taste. Whether enjoyed as a snack or dessert, these cupcakes are sure to please everyone at the table. Give them a try and savor the zesty goodness!
N/A
Servings
N/A
Calories
13
Ingredients
Ingredients
Flour
1 1/4 cups (All-purpose flour, sifted)
Flour
1 tablespoon (For dusting)
Baking Powder
1 teaspoon (Leavening agent)
Salt
1/4 teaspoon (For flavor enhancement)
Splenda Sugar Substitute
1 cup (Granulated)
Butter
1/4 cup (Melted and cooled (or use 25% reduced-fat butter))
Unsweetened Applesauce
1/4 cup (As a fat substitute)
Egg Substitute
1/4 cup (Or use 1 egg for binding)
Nonfat Yogurt
1/2 cup (Plain)
Lemon Zest
2 teaspoons (Freshly grated)
Lemon Juice
3 tablespoons (Freshly squeezed)
Lemon Extract
1/2 teaspoon (For additional flavor)
Cranberries
1 cup (Fresh or dried, chopped (optional))
Instructions
1
Preheat your oven to 350°F (175°C) and prepare a muffin pan by lining it with paper liners.
2
In a small bowl, combine 1 and 1/4 cups of flour, baking powder, and salt. Set aside.
3
In a large bowl, whisk together the Splenda, melted butter, applesauce, and egg substitute until smooth and fully combined.
4
Add the nonfat yogurt, grated lemon zest, lemon juice, and lemon extract to the mixture, blending until smooth and uniform.
5
Gradually incorporate the flour mixture into the wet ingredients, mixing just until smooth. Be careful not to overmix.
6
Gently fold in the cranberries to distribute evenly throughout the batter.
7
Using a scoop or spoon, divide the batter evenly into the prepared muffin pan, filling each liner about two-thirds full.
8
Bake in the preheated oven for 22 to 25 minutes, or until the tops of the cupcakes spring back when lightly touched. A toothpick inserted into the center should come out clean.
9
Once baked, cool the cupcakes in the pan for 10 minutes before transferring them to a wire rack to cool completely. For added flavor, top the cooled cupcakes with a light icing or enjoy them plain.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Lemon Cranberry Bliss Cupcakes?
These are a lightened version of a classic cupcake recipe that features refreshing lemon and tart cranberries, designed to be lower in calories and sugar-friendly.
Are these cupcakes suitable for diabetics?
Yes, they are crafted with Splenda sugar substitute and nonfat yogurt, making them a better choice for those watching their blood sugar or calorie intake.
What is the baking temperature for this recipe?
The oven should be preheated to 350°F (175°C).
How long do the cupcakes need to bake?
Bake them for 22 to 25 minutes until the tops spring back or a toothpick comes out clean.
What can I use as a fat substitute in this recipe?
Unsweetened applesauce is used in this recipe to reduce fat content while maintaining moisture.
Can I use real eggs instead of egg substitute?
Yes, you can use 1 whole egg as a binder instead of 1/4 cup of egg substitute.
What type of yogurt should I use?
The recipe calls for 1/2 cup of plain nonfat yogurt.
Should I use fresh or dried cranberries?
You can use either fresh or dried cranberries, though it is recommended to chop them for better distribution.
How much lemon juice is required?
The recipe requires 3 tablespoons of freshly squeezed lemon juice.
Why is there an extra tablespoon of flour in the ingredients?
The extra tablespoon of flour is intended for dusting, which helps prevent the cranberries from sinking to the bottom of the cupcakes.
How full should I fill the muffin liners?
Fill each paper liner about two-thirds full with the cupcake batter.
Can I use regular butter for this recipe?
Yes, you can use standard butter, but for the lightest version, 25% reduced-fat butter is recommended.
What does the lemon extract add to the recipe?
The lemon extract provides additional concentrated flavor to complement the fresh zest and juice.
How should I cool the cupcakes?
Cool them in the muffin pan for 10 minutes before transferring them to a wire rack to cool completely.
Do these cupcakes need frosting?
They can be enjoyed plain or topped with a light icing for added flavor once they have cooled.
Is it okay to overmix the batter?
No, you should mix the dry and wet ingredients just until smooth to ensure the cupcakes remain light and fluffy.
What type of flour is recommended?
All-purpose flour that has been sifted is recommended for this recipe.
How much Splenda is used in this recipe?
The recipe calls for 1 cup of granulated Splenda sugar substitute.
What is the leavening agent in these cupcakes?
Baking powder is used to help the cupcakes rise.
How much lemon zest do I need?
You will need 2 teaspoons of freshly grated lemon zest.
Can I use this recipe for muffins instead of cupcakes?
Yes, given the cranberry and lemon profile, these are very similar to healthy muffins.
Should the butter be melted or softened?
The butter should be melted and then cooled before mixing.
How many ingredients are in this recipe?
There are 13 total ingredients required for this recipe.
What is the first step in the instructions?
The first step is to preheat your oven to 350°F and line a muffin pan with paper liners.
What flavor profile do these cupcakes have?
They have a zesty, citrus flavor from the lemon paired with the tart sweetness of cranberries.
Is there salt in the recipe?
Yes, 1/4 teaspoon of salt is included for flavor enhancement.
Can I use Greek yogurt instead of regular yogurt?
Yes, plain nonfat Greek yogurt can be used as a substitute for nonfat plain yogurt.
How do I know the cupcakes are finished baking without a toothpick?
The tops of the cupcakes should spring back when lightly touched with your finger.
Are these cupcakes considered low-fat?
Yes, by using applesauce, egg substitute, and nonfat yogurt, the fat content is significantly reduced.
What is the texture of these cupcakes?
They are designed to be light, fluffy, and moist.