Ingredients

The following ingredients have 4 Servings
  • 1 ½ cups Flour (-see post for alternatives)
  • ¾ tsp Baking Powder
  • ¼ tsp Baking Soda
  • 1 tbsp Lemon Zest
  • 1/2 cup Canola Oil (- see post for alternatives)
  • 1 cup Splenda
  • 2 Eggs
  • ½ cup Half and Half
  • 1 tsp Lemon Extract
  • 1 tsp Vanilla Extract

Instruction

  • Preheat your oven to 325 and prep your cupcake tin for nonstick or liners.
  • In a medium mixing bowl, use a fork or a whisk to mix together the flour, baking powder, baking soda, and lemon zest. Set this bowl aside.
  • Next, in a large mixing bowl, beat together the oil and the sugar alternative until creamy. Mix in the eggs, half and half, and the extract.
  • For the next step, we will add the flour mixture from the first bowl to the mixing bowl, taking care to not over-mix. I suggest using a whisk or mixing by had and adding half of the dry mixture at a time, gently mixing between additions .
  • Fill your prepared cups 3/4 of the way and bake for 18-20 minutes or until a toothpick comes out clean. Allow to cool on a rack before frosting or storing.