Lemon Cupcakes Recipe | Zero Calorie Sweetener & Sugar Substitute | Splenda Sweeteners
A lemon yogurt batter bakes up into light little cakes. Finish them with a drizzle of lemony glaze for a double lemon treat.
Ingredients
- For the cupcakes:
- 1 cup all-purpose flour
- ¼ cup Splenda® Sugar Blend
- ¼ cup nonfat dry milk powder
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 5 tablespoons trans fat free margarine, softened
- ¾ cup nonfat lemon-flavored yogurt
- 1 large egg
- 2 tablespoons water
- ½ teaspoon lemon extract
- For the glaze:
- 1 cup powdered sugar
- 2 teaspoons fresh lemon juice
- 2 teaspoons water
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