Fluffy Low Carb Lemon Cupcake Recipe

Fluffy Low Carb Lemon Cupcake Recipe

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



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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