Lemon Cupcakes with Lemon Cream Cheese Frosting
Ingredients
Cupcakes
- 1 package Swerve Sweets Yellow Cake Mix
- 3 large eggs
- ⅓ cup avocado oil (or any neutral oil)
- ⅓ cup water
- Zest of 1 lemon
- 1 tsp lemon extract
- 2 tsp vanilla extract
Frosting
- 1/2 stick unsalted butter, room temperature
- 8 oz cream cheese, room temperature
- 1 tbsp milk of choice
- 1 tsp lemon extract
- 1 tsp vanilla extract
- 2/3 cup Swerve Confectioners
Instructions
Preheat the oven to 350, and line a cupcake pan with parchment paper liners.
In a medium bowl, whisk together eggs, oil, water, vanilla extract, lemon extract, and lemon zest. Add cake mix and whisk until well combined.
Add about 3 tbsp of batter to each cupcake liner, and bake for about 17 minutes until cooked through and some browning starts to occur around the edges of the cupcakes. Remove from oven and let cupcakes completely cool.
While the cupcakes are baking, make the frosting. Using a mixer, cream together butter and cream cheese for about 2 minutes. Add milk, vanilla and lemon extract, mix until combined, then add in the Swerve. Starting on low speed, mix until Swerve is combined, then increase speed to high and mix until light and fluffy, about 8 minutes.
Frost cupcakes, garnish as desired, and enjoy!
Nutrition Facts Serving Size 1 Servings 12 |
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Calories 230 |
Total Fat 21g |
Total Saturated Fat 6g |
Cholesterol 65mg |
Sodium 210mg |
Total Carbs 21g |
Dietary Fiber 3g |
Sugars 2g |
Added Sugar 0g |
Swerve 12g |
Protein 5g |
Net Carbs: 4g |