Redsie's Lemon Yogurt Cupcakes Light Version

Light, zesty, and irresistibly fluffy, Redsie’s Lemon Yogurt Cupcakes Light Version are the perfect guilt-free treat for any occasion. Bursting with vibrant citrus flavor from fresh lemon juice and zest, these cupcakes are made with wholesome ingredients like plain low-fat yogurt and unsweetened applesauce, which keep them moist and lower in fat without sacrificing taste. The recipe swaps heavy butter for a lighter approach, making it perfect for those seeking a healthier dessert option. With just 15 minutes of prep, these golden cupcakes bake to perfection in under 20 minutes, making them a quick and easy choice for busy bakers. Finish them with a light dusting of powdered sugar for a subtle sweetness, and watch as they disappear in moments! Perfect for spring gatherings, afternoon tea, or simply satisfying a craving, these lemon yogurt cupcakes are sure to brighten your day.

Nutriscore Rating: 63/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 12

Ingredients

• 1.5 cups All-purpose flour
• 1 teaspoon Baking powder
• 0.5 teaspoon Baking soda
• 0.25 teaspoon Salt
• 0.5 cup Granulated sugar
• 0.75 cup Plain low-fat yogurt
• 0.25 cup Unsweetened applesauce
• 2 large Eggs
• 3 tablespoons Fresh lemon juice
• 2 teaspoons Lemon zest
• 1 teaspoon Vanilla extract
• 1 tablespoon Powdered sugar (optional, for dusting)

Directions

Step 1

Preheat your oven to 350°F (175°C) and line a standard 12-cup muffin tin with paper liners or lightly grease with cooking spray.

Step 2

In a medium-sized mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.

Step 3

In a large bowl, combine the granulated sugar, yogurt, and unsweetened applesauce. Whisk until smooth.

Step 4

Add the eggs, one at a time, to the wet ingredients, whisking well after each addition.

Step 5

Stir in the fresh lemon juice, lemon zest, and vanilla extract until evenly incorporated.

Step 6

Gradually fold the dry ingredients into the wet ingredients using a rubber spatula or wooden spoon. Mix just until combined; avoid overmixing to keep the batter light.

Step 7

Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.

Step 8

Bake in the preheated oven for 18-20 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 muffin tin for 5 minutes before transferring to a wire rack to cool completely.

Step 10

If desired, dust the cooled cupcakes with powdered sugar before serving for a touch of added sweetness.

Nutrition Facts

Serving size	(694.1g)

Amount per serving	% Daily Value*
Calories	1381.1

Total Fat 14.3g	0%
Saturated Fat 5.2g	0%
Polyunsaturated Fat 0.0g
Cholesterol 382.5mg	0%
Sodium 1944.4mg	0%
Total Carbohydrate 272.5g	0%
Dietary Fiber 6.4g	0%
Total Sugars 128.7g
Protein 41.1g	0%

Vitamin D 177.2IU	0%
Calcium 432.2mg	0%
Iron 10.4mg	0%
Potassium 913.1mg	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: 9.3%

Protein: 11.9%

Carbs: 78.8%