Low-fat Lemon Cupcake

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 174.3
  • Total Fat: 4.4 g
  • Cholesterol: 12.1 mg
  • Sodium: 329.2 mg
  • Total Carbs: 31.6 g
  • Dietary Fiber: 1.9 g
  • Protein: 3.8 g

View full nutritional breakdown of Low-fat Lemon Cupcake calories by ingredient
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The not-so-fully-leaded version The not-so-fully-leaded version
Number of Servings: 12


    2 egg whites
    1/4 cup butter
    1 cup sugar
    1/2 tsp. vanilla extract
    zest of 2 lemons

    1 1/2 cups flour (whole-wheat)
    3/4 tsp. baking powder
    1/2 tsp. baking soda
    1/4 tsp. salt

    3/4 cup non-fat sour cream
    juice of 2 lemons


Cream egg white, butter and sugar. Beat in vanilla and zest.

Combine flour, powder, soda and salt. Combine sour cream and lemon juice.

Add flour mixture and sour cream mixture alternately to butter mixture. Beat well.

Divide into 12 paper-lined muffin cups. Bake for 15-17 minutes in 350 degree oven. Makes 12 cupcakes.

Number of Servings: 12

Recipe submitted by SparkPeople user ARDONINI.

TAGS:  Snacks |

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Member Ratings For This Recipe

  • Tried this out for Mother's Day. Had to bake it an extra 5 min or so but they were delicious! Denser than regular cupcakes, more like a loaf. The zest and juice make them very tangy. Paired with a buttercream icing and they disappeared very quickly. - 5/14/12

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