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Fluffy Low Carb Lemon Cupcakes

Fluffy Low Carb Lemon Cupcakes

  • September 14, 2014
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Meal Type:


Lemon Lovers Unite!

Delightfully easy low-carb lemon cupcakes have a secret mix that makes it a breeze to make.


1 Package Carb Counters™ Low Carb Lemon Muffin Mix
1/4 Cup Sour cream
1/4 Cup Unsalted butter (softened)
2 Large or extra-large Eggs
1 Package Carb Counters™ Low Carb White Frosting Mix (for frosting)
1/2 Teaspoon Lemon extract or 2 teaspoons lemon juice (for frosting - optional)



Preheat oven to 350°. Coat a 12 tin muffin pan, or disposable cupcake cups, lightly with non stick cooking spray.
In medium size bowl combine all cake base ingredients together with 3/4 cup water and whisk until well blended. Spoon into muffin tins and bake for 16-18 minutes until firm on top.
Cook's tip: cupcakes are done when toothpick inserted into center, comes out clean.


Prepare frosting according to directions on package for butter cream frosting.


  • Fat Free Variation: For a fat free low carb lemon cupcake, use 1/2 cup fat free sour cream in place of butter and regular sour cream. Follow directions on frosting label for fat free frosting.
  • Cream Cheese Variation: For cream cheese frosted cupcakes, add 1 block (8 oz.) softened cream cheese to frosting mix.

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