Lemon Raspberry Cupcakes

We love lemon everything over here…

and I hope you are loving this lemon theme we’ve got going on over here, too!  I’m thrilled to share another delightful recipe that perfectly balances the zesty tang of lemons with the juicy sweetness and tang of raspberries: Lemon Raspberry Cupcakes. These little treats are not only bursting with flavor but are also a testament to the wonders of low-sugar baking. So grab your Lemoncello and let’s dive into the recipe and explore how these cupcakes can be both indulgent and health-conscious!

The Benefits of a Low-Sugar Diet:

But before we dive into the recipe and start dancing in the land of cupcakes, let’s chat about the magic of cutting back on sugar. We’re all adults here (well, mostly), and altogether, we know that too much sugar can be a real buzzkill for our health. From pesky weight gain to mood swings that rival a rollercoaster ride, excess sugar is like that uninvited guest at a party—it just ruins the fun. So why not opt for recipes like these Lemon Raspberry Cupcakes, where we can indulge without the guilt? It’s basically like having your cupcake and eating it too—minus the sugar crash.

Let’s get in the kitchen and whip up some magic…

Recipe: Lemon Raspberry Cupcakes

Ingredients:

• 60 grams Kodiak cakes pancake mix (or Birch Benders Plant powdered for dairy-free)
• 40 grams Quick Oats
• 14 grams coconut flour
• 4 grams sea salt
• 4 grams powdered stevia
• 55 grams erythritol (*optional)
• 40 grams Nuzest Vanilla
• 2 tsp vanilla
• 2 tsp baking powder
• 8 ounces nonfat Greek yogurt
• 175 grams of egg whites
• 50 grams chopped raspberries
• Juice and zest from one lemon

Frosting:

• 400 grams Nonfat Greek yogurt (I love Fage)
• 28 grams Lemoncello spread
• 15 grams Simply Delish Vanilla Sugar-Free Pudding
• Dash of sea salt
• Stevia to taste

Instructions:

• Preparation: Preheat your oven to 350°F (175°C). Line a cupcake pan with 12 liners and spray them with nonstick cooking spray.
• Cupcake Batter: In a large mixing bowl, combine Kodiak cakes pancake mix, quick oats, coconut flour, sea salt, powdered stevia, and erythritol (if using). Add in Nuzest Vanilla, vanilla extract, baking powder, nonfat Greek yogurt, egg whites, chopped raspberries, and the juice and zest from one lemon. Mix until well combined.
• Baking: Fill each cupcake liner to the edge with batter (using a large ice cream scoop works well for this). Bake in the preheated oven for 20-22 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely.
• Frosting: While the cupcakes cool, prepare the frosting. In a bowl, combine nonfat Greek yogurt, Lemoncello spread, Simply Delish Vanilla Sugar-Free Pudding mix, a dash of sea salt, and stevia to taste. Mix until smooth and creamy.
• Assembly: Spoon the frosting into a large freezer zip lock baggie and place it in the fridge until ready to use. Once the cupcakes are cooled, cut a small hole in the corner of the bag and, in a spiral motion, squeeze the frosting onto each cupcake (about 35 grams each).
• Enjoy: Indulge in the tart and tangy goodness of these Lemon Raspberry Cupcakes, knowing that you’re treating yourself to a delicious, health-conscious treat.

Nutritional Information:

• Makes: 12 cupcakes
• Per Cupcake: Approximately 91 calories, 10.7g carbs, 1.6g fat, 8.2g protein

Final Thoughts:

So there you have it, my friends—Lemon Raspberry Cupcakes are basically as fun to make as they are to eat! With their irresistible blend of flavors and health-conscious approach, these cupcakes are sure to become a staple in your baking repertoire. Grab your apron and let’s whip up a batch of these delightful treats and then afterwards, let me know what you think on Instagram. After all, life’s too short to skip dessert! Until next time, happy baking!