The sweetness from the stevia perfectly balances the tartness of the fresh blackberries. Lemon brightens all the flavors in these baked delights.
Nutrition Facts
Blackberry Lemon Drop Cupcakes
Calories
Protein
Fiber
Nutrition Facts
| Calories | 133 | |
|---|---|---|
| Total Fat | 4.5 g | |
| Saturated Fat | 1.0 g | |
| Trans Fat | 0.0 g | |
| Polyunsaturated Fat | 1.0 g | |
| Monounsaturated Fat | 2.0 g | |
| Cholesterol | 36 mg | |
| Sodium | 128 mg | |
| Total Carbohydrate | 18 g | |
| Dietary Fiber | 2 g | |
| Sugars | 6 g | |
| Added Sugars | 3 g | |
| Protein | 6 g | |
Dietary Exchanges
1 other carbohydrate, 1 fat
Ingredients
Servings 12
Serving Size 1 cupcake
Ingredients
-
Cooking spray
Cupcake Ingredients
-
1 1/4 cups all-purpose flour -
1/4 cup almond flour -
1 teaspoon baking powder -
1/2 cup unsweetened applesauce -
1/2 cup fat-free milk -
2 large eggs -
1 tablespoon olive oil -
2 teaspoons grated lemon zest -
1 tablespoon fresh lemon juice -
5 drops lemon-flavored liquid stevia sweetener -
1/8 teaspoon salt -
1 cup frozen blackberries, each cut in half -
3 tablespoons stevia sugar blend
Frosting Ingredients
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2 ounces low-fat cream cheese -
2 ounces fat-free cream cheese -
1 teaspoon stevia sweetener OR -
2 stevia sweetener packets -
8 drops lemon-flavored liquid stevia sweetener -
8 drops vanilla crème-flavored liquid stevia sweetener -
1 teaspoon grated lemon zest -
1/2 cup fat-free, plain Greek yogurt
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-
12 blackberries, thawed if frozen, patted dry with paper towels, optional
Directions
Tip: Click on step to mark as complete.
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Preheat the oven to 350°F. Lightly spray a 12-cup muffin pan with cooking spray. -
In a large bowl, stir together both the flours, stevia sugar blend, and baking powder. -
Make a well in the center of the flour mixture. Add the applesauce, milk, eggs, oil, 2 teaspoons lemon zest, lemon juice, 5 drops lemon-flavored liquid stevia sweetener, and salt, stirring just until moistened but no flour is visible. Gently fold in the 1 cup frozen blackberries. Spoon the mixture into the muffin cups. -
Bake for 22 to 24 minutes, or until a wooden toothpick inserted into the center comes out clean. Transfer two a cooking rack. Let cool for 30 minutes before frosting. -
Meanwhile, in a medium bowl, using an electric mixer on medium-high speed, beat the frosting ingredients except the yogurt, for 1 to 1½ minutes, or until smooth, scraping the sides of the bowl as needed. Add the yogurt and beat on medium-high speed for 20 to 30 seconds, or until smooth and creamy. Spread 2 tablespoons of the frosting on top of each cupcake. Garnish each with a blackberry.
Tip: If you can find low-fat Greek-style cream cheese in your grocery store, try it; it’ll give the frosting a creamier texture.
