Lemon Blackberry Cupcakes
Cook Time: 24 Mins
12 Servings, Serving Size is 1 Cupcake
The sweetness from the stevia perfectly balances the tartness of the fresh blackberries. Lemon brightens all the flavors in these baked delights.
Preheat the oven to 350°F. Lightly spray a 12-cup muffin pan with cooking spray.
In a large bowl, stir together both the flours, stevia sugar blend, and baking powder.
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.
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.
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.
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
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