FP Lemon Cupcakes (keto, low carb)
A healthy version of a lemon cupcake with a tart lemon frosting that will knock your socks off!
Ingredients
- 2 c. THM baking blend
- 1/4 c. gentle sweet or sweetener alternative
- 1/2 c. applesauce yes it's an E food, but spread out among 18 cupcakes it's fine to use in an FP cupcake
- 1 egg
- 6 T. egg whites
- 1/2 c. greek yogurt
- 1/3 c. unsweetened almond milk
- 2 t. baking powder
- 1 t. vanilla
- 3 T. lemon juice
- 2 T. lemon zest optional but so yummy!
- 1/2 t. lemon extract you can omit the lemon juice and just use 1 t. lemon extract in total, but the flavor with the juice is better! However, you will need to add some more almond milk (2 1/2 T)so the batter is the right consistency.
Lemon Frosting:
- 8 light laughing cow cheese wedges
- 1/2 c. greek yogurt
- 1/4 c. gentle sweet
- 2 T. lemon juice
- 1/4 t. lemon extract
- lemon zest optional
Instructions
- Preheat oven to 350
- Set 18 cupcake liners in a cupcake pan & spray with non-stick olive oil or coconut oil spray. Set aside. Fill the empty cupcake holes with no batter with water to even out the baking.
- Mix dry ingredients in a mixer, then add the wet. Mix well
- Scoop the batter into the cupcake liners & bake for 20-25 minutes
Lemon Frosting:
- While the cupcakes are baking, make the frosting
- Mix laughing cow cheese wedges & greek yogurt together with a hand mixer until well combined
- Add the sweetener, lemon juice, & extract until well combined
- Spread the icing or pipe the icing on the cupcakes once they are cooled
- Zest lemon zest on top to make them look appealing & for more of a lemon flavor!
Notes
*If you pipe the frosting then you'll use more of it on one cupcake, although it will look nicer.
**You can smooth the frosting out more by adding 1 T. almond milk
***The batter is not quite as wet as a cake batter but its wetter than a dough batter. You can add some more almond milk if it looks too thick. (I'd only do 1 T.)