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Blackberry Lemondrop Cupcakes .jpg

Lemon Blackberry Cupcakes

12 Servings, Serving Size is 1 Cupcake
Calories: 71
Total Fat: 4.5 g
Saturated Fat: 1.0 g
Trans Fat: 0.0 g
Polyunsaturated Fat: 0.5 g
Monounsaturated Fat: 2.5 g
Cholesterol: 42 mg
Sodium: 129 mg
Total Carbohydrate: 3 g
Dietary Fiber: 2 g
Sugars: 1 g
Protein: 5 g


Cupcake Ingredients

  • 1 1/4 cups all-purpose flour

  • 1/4 cup almond flour

  • 1 teaspoon baking powder

  • 1/2 cup unsweetened applesauce

  • 1/2 cup fat-free milk

  • 2 large eggs

  • 1 tablespoon olive oil

  • 2 teaspoons grated lemon zest

  • 1 tablespoon fresh lemon juice

  • 5 drops lemon-flavored liquid stevia sweetener

  • 1/8 teaspoon salt

  • 1 cup frozen blackberries, each cut in half

  • 3 tablespoons stevia sugar blend

Frosting Ingredients

  • 2 ounces low-fat cream cheese

  • 2 ounces fat-free cream cheese OR 1 teaspoon stevia sweetener

  • 2 stevia sweetener packets

  • 8 drops lemon-flavored liquid stevia sweetener

  • 8 drops vanilla crème-flavored liquid stevia sweetener

  • 1 teaspoon grated lemon zest

  • 1/2 cup fat-free, plain Greek yogurt

  • 12 blackberries, thawed if frozen, patted dry with paper towels, optional


  1. Preheat the oven to 350°F. Lightly spray a 12-cup muffin pan with cooking spray.

  2. In a large bowl, stir together both the flours, stevia sugar blend, and baking powder.

  3. Make a well in the center of the flour mixture. Add the applesauce, milk, eggs, oil, 2 teaspoons lemon zest, lemon juice, 5 drops lemon-flavored liquid stevia sweetener, and salt, stirring just until moistened but no flour is visible. Gently fold in the 1 cup frozen blackberries. Spoon the mixture into the muffin cups.

  4. Bake for 22 to 24 minutes, or until a wooden toothpick inserted into the center comes out clean. Transfer two a cooking rack. Let cool for 30 minutes before frosting.

  5. Meanwhile, in a medium bowl, using an electric mixer on medium-high speed, beat the frosting ingredients except the yogurt, for 1 to 1½ minutes, or until smooth, scraping the sides of the bowl as needed. Add the yogurt and beat on medium-high speed for 20 to 30 seconds, or until smooth and creamy. Spread 2 tablespoons of the frosting on top of each cupcake. Garnish each with a blackberry.

Original Recipe: American Heart Association

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