These light, low-calorie cupcakes are frosted with lemon-flavored whipped topping.

Diabetic Living Magazine
Source: Diabetic Living Magazine


Lemon Fluff


Instructions Checklist
  • In a very large bowl, allow egg whites to stand at room temperature for 30 minutes. Meanwhile, sift cake flour and 1/2 cup of the sugar together 3 times. Line twenty-four 2 1/2-inch muffin cups with paper bake cups; set aside.

  • Preheat oven to 375 degrees Fahrenheit. Add vanilla and cream of tartar to egg whites; beat with an electric mixer on medium to high speed until soft peaks form (tips curl). Gradually add the remaining 1/2 cup sugar, beating until stiff peaks form (tips stand straight). Sift about one-fourth of the flour mixture over egg white mixture; fold in gently. Repeat sifting and folding in with the remaining flour mixture, using one-fourth of the flour mixture each time. Transfer half of the egg white mixture to another bowl; set both bowls aside.

  • In a medium bowl, beat egg yolks with an electric mixer on high speed about 5 minutes or until thick and lemon-colored. Fold egg yolk mixture into one portion of the egg white mixture. Alternately spoon dollops of yellow and white batters into paper bake cups, filling 2/3 full. Gently cut through the batters with a knife or a narrow metal spatula.

  • Bake 10 to 12 minutes or until cupcakes spring back when lightly touched near the center. Remove from cups; cool completely on a wire rack.

  • In a medium bowl fold one half of a 8-ounce container frozen light whipped dessert topping, thawed; 1/2 teaspoon finely shredded lemon peel and 1 tablespoons lemon juice together until just combined.

  • Frost with Lemon Fluff. If desired, garnish with raspberries and orange and/or lemon peel strips. Store cupcakes in refrigerator.


Tip: If using a sugar substitute, choose Splenda(R) Sugar Blend for Baking or Sun Crystals(R) Granulated Blend in place of granulated sugar. Follow package directions to use product amount that's equivalent to 1 cup granulated sugar. Recipe makes 20 cupcakes with sugar substitute. Nutrition facts per serving: same as below except 71 calories, 2 g protein, 10 g carbohydrate, 1 g total fat, (1 g sat. fat), 31 mg cholesterol, 0 g fiber, 1% Vitamin A, 1% Vitamin C, 22 mg sodium, 1% calcium, 3% iron. Exchanges: 1/2 starch. Carbohydrate Choice: 1/2

Nutrition Facts

72.1 calories; protein 1.8g 4% DV; carbohydrates 13.6g 4% DV; exchange other carbs 1; dietary fiber 0.1g; sugars 9.1g; fat 1.1g 2% DV; saturated fat 0.7g 4% DV; cholesterol 23.1mg 8% DV; vitamin a iu 30.7IU 1% DV; vitamin c 0.3mg 1% DV; folate 15.7mcg 4% DV; calcium 4.3mg; iron 0.4mg 2% DV; magnesium 2mg 1% DV; potassium 45.3mg 1% DV; sodium 18.1mg 1% DV.