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Mini blueberry lemon cupcakes

2sp or 1pp each
Prep Time5 minutes
Cook Time12 minutes
Total Time17 minutes
Course: Baking
Servings: 24
Author: Drizzle

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
  • 1/4 cup water
  • 1/2 cup fresh blueberries try and use smaller blueberries to prevent a mess
  • 1/4 cup vanilla icing such as Betty Crocker You can also use icing sugar/water
  • Yellow food coloring

Instructions

  • Preheat oven to 350F, spray a mini muffin tin and set aside.
  • Mix your cake mix and lemon zest together, add in egg whites, apple sauce, vanilla and water.
  • Very gently fold in your blueberries.
  • 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.
  • Bake in oven for 10-12 minutes.
  • 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.
  • 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