All recipes, Baking, Cupcakes

Mini blueberry lemon cupcakes

May 31, 2015

Its been raining non stop today, so it was a cupcake kinda baking day! 🙂 There’s nothing better than a delicious 2 point little bite of heaven and that’s exactly what these blueberry lemon cupcakes are. 🙂 They were really easy to whip up and everyone will love them.

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Mini blueberry lemon cupcakes
Author: 
Recipe type: Baking
Prep time: 
Cook time: 
Total time: 
Serves: 24
 
2sp or 1pp each
Ingredients
  • 1 cup lemon cake mix (I used Duncan Hines)
  • 1 tsp lemon zest
  • 3 Tbsp just egg whites
  • 1.5 Tbsp apple sauce
  • 1 tsp vanilla
  • ¼ cup water
  • ½ cup fresh blueberries (try and use smaller blueberries to prevent a mess)
  • ¼ cup vanilla icing (such as Betty Crocker) You can also use icing sugar/water
  • Yellow food coloring
Instructions
  1. Preheat oven to 350F, spray a mini muffin tin and set aside.
  2. Mix your cake mix and lemon zest together, add in egg whites, apple sauce, vanilla and water.
  3. Very gently fold in your blueberries.
  4. Divide batter into 24 mini cupcakes, try and make sure your not getting too many blueberries in each cupcake or you'll have a big mess of one.
  5. Bake in oven for 10-12 minutes.
  6. Let cupcakes cool, meanwhile mix your icing with some yellow food coloring. Pipe icing from a bag onto cooled cupcake. Each cupcake is 2sp or 1pp. You can half the recipe for 12 cupcakes.
  7. Nutritional info (not incl berries) per cupcake.. Calories 37... Fat 0.9g.. Saturated fat 0.3g... Carbs 6.5g.. Fiber 0g.. Sugars 4.6g.. Protein 0.3g

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