low sugar lemon cupcakes with marshmallow flowers
We made these low-sugar treats for a birthday party but you could easily bake them as muffins — sans the mini marshmallow flowers — to enjoy all year long. I’d add 1/4 cup of chia seeds if we made these as muffins, just a thought. This recipe was adapted from the cookbook, “Weelicious Lunches”.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Total Time: 35 mins
- Yield: 3 dozen 1x
Ingredients
Scale
- 1 1/2 cup softened butter (Or 1 cup softened butter + 2 ripe bananas)
- 1 cup sugar
- 4 large eggs
- 2 1/2 teaspoons vanilla
- 2/3 cup milk
- 6 tablespoons fresh lemon juice
- Zest of 3 lemons (approx 3 tablespoons)
- 3 cups flour (I use a blend of whole-wheat and regular)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Instructions
- Preheat oven to 350. Prepare cupcake pans with paper liners or non-stick spray.
- In a large mixing bowl beat butter and bananas (if using) together until fluffy, then add sugar and beat again. Add eggs one at a time, mixing in between. Add vanilla, milk, lemon juice and zest and mix well. Place a metal sifter over the wet ingredients and add the flour, baking soda and salt. Mix until just incorporated. Fill cupcake pans 2/3 full and bake for about 18-20 minutes.