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Raspberry Lemon Cupcakes

Delicious and refreshing gluten-free raspberry lemon cupcakes that are sugar-free and allergy-friendly. Perfect for a light dessert without compromising on taste or dietary requirements.

Gluten-Free
Sugar-Free
Casein-Free
Dessert
Healthy
Quick & Easy
Fruity
Overview

Prep Time

15 min

Cook Time

20 min

Total Time

35 min

Yield

2 servings

Serving Size

2 cupcake (200 grams)

Oat Flour or Coconut Flour

Make sure it's certified gluten-free

1 cup

Dairy-Free Yogurt

Use Greek yogurt or coconut yogurt

Recommended Brand: Unsweetened

1/2 cup

Eggs

2

Raspberries

No added sugar and rinsed well

Recommended Brand: Fresh or Frozen

1 cup

Lemon Juice

Use juice from fresh lemons for flavor

Recommended Brand: Fresh squeezed

2 tablespoons

Baking Powder

Ensure it’s gluten-free

Recommended Brand: Gluten-free

1 teaspoon

Monk Fruit Sweetener or Erythritol

Sugar-free alternative to sweeten

1/3 cup

Vanilla Extract

1 teaspoon

Steps

 
0 of 8

Nutrition Facts

Calories per Serving

200

Total Fat

8g

Saturated Fat

1g

Trans Fat

0g

Monounsaturated Fat

0g

Polyunsaturated Fat

0g

Cholesterol

0mg

Sodium

150mg

Total Carbohydrates

30g

Dietary Fiber

4g

Soluble Fiber

0g

Insoluble Fiber

0g

Total Sugars

2g

Added Sugars

0g

Sugar Alcohols

1g

Protein

4g

Calcium

20mg

Iron

1mg

Potassium

200mg

Vitamin A

0mcg

Vitamin C

10mg

Phosphorus

50mg

This recipe was crafted to avoid the following ingredients:
Lactose
Casein
Tree Nuts
Dairy
Whey
Sesame
Wheat
Gluten
Sugar
Applesauce
Pumpkin Puree
Almonds
Almond Flour