Lemon Cream Cupcakes (Splenda)

• 1 cup unsweetened applesauce
• 1 cup Splenda granular
• 3 egg whites
• 2 teaspoons grated lemon peel
• 1 teaspoon vanilla extract
• 3 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 2 cups fat free sour cream or 2 cups vegan sour cream
• 1 lemon, juice of

1. In a mixing bowl, mix apple sauce and splenda. Beat in eggwhites, one at a time.
2. Add lemon peel, lemon juice, and vanilla; mix well.
3. Combine dry ingredients; add to apple sauce mixture alternately with sour cream (batter will be thick).
4. Fill greased or paper-lined muffin cups with 1/4 cup of batter. Bake at 350 degrees F for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove to wire racks to cool completely.
5. For frosting I like to mix maple syrup with some lemon juice and whiskey, and soak bottom of the cup cakes in it, or just use some sugar-free coolwhip.

unsweetened applesauce, splenda, egg whites, vanilla, flour, baking soda, baking powder, salt, sour cream, lemon

Taken from www.food.com/recipe/lemon-cream-cupcakes-splenda-198958 (may not work)