Lemon Poppyseed Cupcakes

You can find more sugar-free recipes like this one and more over on our blog or check out Natvia's archive of dessert videos over at Healthy Treats!

Makes 24 cupcakes

Ingredients

2 eggs

0.75 cup Natvia

0.5 cup unsalted butter, melted

1 lemon, zested and juiced

0.33 cup milk of choice

1 cup plain flour

1.5 teaspoon baking powder

0.125 teaspoon salt

2 tablespoon poppyseeds

Preheat oven to 180°C and grease and line a cupcake tin.
Whisk together the eggs and Natvia until light and fluffy.
Add melted butter and mix until combined.
Add lemon zest and juice, poppyseeds, and milk of choice and mix until combined.
Add the flour, baking powder, and salt and mix until combined.
Pour into tin and bake for 20-25 minutes. Turn out of pan while still warm.
Allow to cool and store in an airtight container for up to 4 days.