​Lemonade Cupcakes, Cleaner and Gluten-Free, with Weight Watcher Options (1 SP)

Lemonade Cupcakes, Cleaner, Healthier and Gluten-free with Weight Watcher Options (1 SP)

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Sweet and tangy lemon makes these cupcakes reminiscent of lemonade.  The recipe leans toward clean eating and is gluten-free, using coconut flour as the base.  


Coconut flour is low in digestible carbohydrates and high in fiber.  It is very virtuous since it is non-allergenic, has a light and fluffy texture, is high in protein and has nourishing fats.


Amazingly you need only a quarter of the amount of wheat flour, so even if it seems expensive, you will use much less.  




​Total Time: 40 minutes

Ingredients

¾ cup coconut flour
½ tsp baking soda
¼ tsp sea salt
4 eggs
1 ½ cups Greek yogurt
1 cup honey or real maple syrup or monk fruit or Splenda, granulated
1/4 cup almond milk, plain unsweetened (if using honey or maple syrup add almond milk only if batter is too thick)
3 tbsp lemon juice
Coconut oil for oiling cupcake pan
 
Instructions

1. Preheat oven to 350, F. Oil cupcake pan
2. In a large bowl, stir together coconut flour, baking soda and salt.
3. In another bowl, whisk together eggs, Greek yogurt, almond milk, maple syrup/honey/monk fruit, and lemon juice
4. Add wet to dry bowl and stir well to combine
5. Pour into cupcake pan, bake for 18-20 minutes, until a toothpick inserted in the center comes out clean

Frosting
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2 ounces reduced fat Neufchatel cheese, softened
1/3 cup Greek yogurt
1 tbsp lemon juice
¼ cup monk fruit or honey or real maple syrup or Splenda, granulated to save calories
 
Mix all ingredients until smooth.  After cupcakes are cooled, frost. Yum!

Yield: 16 cupcakes

1 Weight Watchers Smart Point, if use fat-free Greek yogurt and Splenda, granulated for sweetener.
+4 WW SP for honey or maple syrup
+1 WW SP for low-fat Greek yogurt
 
Author: Kim Trotto

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