Lemon Cream Cupcakes Splenda
Bright, zesty, and delightfully light, these Lemon Cream Cupcakes made with Splenda are the perfect guilt-free indulgence for dessert lovers. With a soft, moist crumb infused with fresh lemon juice and zest, these cupcakes strike the perfect balance of tangy and sweet without the added sugar. Topped with a cloud of whipped cream sweetened with Splenda and a sprinkle of lemon zest for garnish, every bite is a refreshing treat. Ideal for those seeking a low-sugar option without sacrificing flavor, this recipe is quick to prepare, taking just 20 minutes of prep time and 18 minutes in the oven. Whether you're entertaining guests or treating yourself, these lemon cupcakes are a perfectly vibrant way to brighten your day!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1.5 teaspoons Baking powder
- 0.25 teaspoons Salt
- 0.5 cups Unsalted butter (softened)
- 0.75 cups Granulated Splenda
- 2 Eggs
- 3 tablespoons Freshly squeezed lemon juice
- 2 teaspoons Lemon zest
- 1 teaspoons Vanilla extract
- 0.5 cups Whole milk
- 1 cups Heavy cream
- 2 tablespoons Additional Splenda (for cream topping)
- 1 teaspoons Fresh lemon zest (optional for garnish)
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, use a hand or stand mixer to cream together the softened butter and Splenda until light and fluffy, about 2-3 minutes.
Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next.
Mix in the lemon juice, lemon zest, and vanilla extract until well-combined.
Gradually add the flour mixture to the wet ingredients in three parts, alternating with the milk in two parts (beginning and ending with the flour mixture). Mix just until combined; do not overmix.
Divide the batter evenly among the 12 muffin cups. Fill each liner about two-thirds full.
Bake in the preheated oven for 16-18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Remove the cupcakes from the oven and allow them to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
While the cupcakes cool, prepare the cream topping. In a chilled bowl, whip the heavy cream and 2 tablespoons of Splenda until soft peaks form.
Once the cupcakes are completely cool, use a piping bag or spoon to add a dollop of whipped cream to the top of each cupcake.
If desired, garnish each cupcake with a sprinkle of fresh lemon zest for an extra touch of flavor and presentation.
Serve immediately or store in the refrigerator until ready to enjoy.
Nutrition Facts
Calories |
2645 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 191.3 g | 245% | |
| Saturated Fat | 114.4 g | 572% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 885 mg | 295% | |
| Sodium | 1551 mg | 67% | |
| Total Carbohydrate | 190.5 g | 69% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 8.4 g | ||
| Protein | 36.4 g | 73% | |
| Vitamin D | 4.9 mcg | 24% | |
| Calcium | 269 mg | 21% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 608 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
