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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
  • Nutritional Info

    No nutritional info supplied

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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
Metric | Imperial Measurement Conversions

INGREDIENTS

  • 2 eggs
  • 0.75 cup Natvia
  • 1/2 cup unsalted butter, melted
  • 1 lemon, zested and juiced
  • 1/3 cup milk of choice
  • 1 cup plain flour
  • 1.5 teaspoons baking powder
  • 0.125 teaspoon salt
  • 2 tablespoons poppyseeds

2 eggs

3/4 cup/135g/4.7oz Natvia

1/2 cup/60g/2oz unsalted butter, melted

1 lemon, zested and juiced

1/3 cup/80ml/2.8 oz milk of choice

1 cup/150g/5.2oz plain flour

1 1/2 tsp baking powder

1/8 tsp salt

2 tbsp/14g/0.5oz poppy seeds

METHOD

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

We love feedback

So comment below and if you decide to make it yourself, be sure to share it with us. We can't wait to hear what you think!

  • Nutritional Info

    No nutritional info supplied

  • Tags

  • Reviews

    Comments

    Leave a Reply

    Your email address will not be published. Required fields are marked *

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