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
6T.egg whites
1/2c. greek yogurt
1/3c. unsweetened almond milk
2t. baking powder
1t. vanilla
3T.lemon juice
2 T.lemon zestoptional but so yummy!
1/2t. lemon extractyou 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:
8light laughing cow cheese wedges
1/2c. greek yogurt
1/4c. gentle sweet
2T. 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.)