Heart Healthy
The sweetness from the stevia perfectly balances the tartness of the fresh blackberries. Lemon brightens all the flavors in these baked delights.
Print Recipe
Blackberry Lemon Drop Cupcakes
The sweetness from the stevia perfectly balances the tartness of the fresh blackberries. Lemon brightens all the flavors in these baked delights.
-
Servings:
12
-
Serving Size :
1 cupcake
Ingredients
Ingredients
-
Cooking spray
Cupcake Ingredients
-
1 1/4 cups flour -
1/4 cup almond flour -
1 teaspoon baking powder -
1/2 cup applesauce -
1/2 cup milk -
2 large eggs -
1 tablespoon olive oil -
2 teaspoons lemon zest -
1 tablespoon lemon juice -
5 drops stevia liquid sweetener -
1/8 teaspoon salt -
1 cup blackberries -
3 tablespoons stevia sugar blend
Frosting Ingredients
-
2 ounces cream cheese -
2 ounces cream cheese -
1 teaspoon stevia sweetener OR -
2 stevia sweetener packets -
8 drops stevia liquid sweetener -
8 drops stevia liquid sweetener -
1 teaspoon lemon zest -
1/2 cup Greek yogurt
**********
-
12 blackberries
Directions
Tip: Click on step to mark as complete.
-
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.
Nutrition Facts
Blackberry Lemon Drop Cupcakes
Calories
Protein
FiberNutrition 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
-
Servings:
12
-
Serving Size :
1 cupcake
Ingredients
Ingredients
-
Cooking spray
Cupcake Ingredients
-
1 1/4 cups flour -
1/4 cup almond flour -
1 teaspoon baking powder -
1/2 cup applesauce -
1/2 cup milk -
2 large eggs -
1 tablespoon olive oil -
2 teaspoons lemon zest -
1 tablespoon lemon juice -
5 drops stevia liquid sweetener -
1/8 teaspoon salt -
1 cup blackberries -
3 tablespoons stevia sugar blend
Frosting Ingredients
-
2 ounces cream cheese -
2 ounces cream cheese -
1 teaspoon stevia sweetener OR -
2 stevia sweetener packets -
8 drops stevia liquid sweetener -
8 drops stevia liquid sweetener -
1 teaspoon lemon zest -
1/2 cup Greek yogurt
**********
-
12 blackberries
Directions
Tip: Click on step to mark as complete.
-
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.
Children younger than 2 years old should not consume foods or beverages with low and no-calorie sweeteners. Children ages 5 and younger should not consume drinks with added sugar or low and no-calorie sweeteners. The healthiest drinks for kids are water and milk.