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!

Nutriscore Rating: 51/100

Prep Time:20 mins

Cook Time:18 mins

Total Time:38 mins

Servings: 12

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)

Directions

Step 1

Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.

Step 2

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

Step 3

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.

Step 4

Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next.

Step 5

Mix in the lemon juice, lemon zest, and vanilla extract until well-combined.

Step 6

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.

Step 7

Divide the batter evenly among the 12 muffin cups. Fill each liner about two-thirds full.

Step 8

Bake in the preheated oven for 16-18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.

Step 9

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.

Step 10

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.

Step 11

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.

Step 12

If desired, garnish each cupcake with a sprinkle of fresh lemon zest for an extra touch of flavor and presentation.

Step 13

Serve immediately or store in the refrigerator until ready to enjoy.

Nutrition Facts

Serving size	(1002.7g)

Amount per serving	% Daily Value*
Calories	2645.4

Total Fat 191.3g	0%
Saturated Fat 114.4g	0%
Polyunsaturated Fat 0.1g
Cholesterol 885.0mg	0%
Sodium 1551.4mg	0%
Total Carbohydrate 190.5g	0%
Dietary Fiber 5.8g	0%
Total Sugars 8.4g
Protein 36.4g	0%

Vitamin D 194.0IU	0%
Calcium 268.9mg	0%
Iron 10.2mg	0%
Potassium 607.5mg	0%

*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.

Source of Calories

Fat: 65.5%

Protein: 5.5%

Carbs: 29.0%