Zucchini Lemon Crumble CupCakes

Instructions

1. Preheat oven 325 degrees, grease muffin pan(s)
2. Crumble:
3. ½ cup flour
4. ¼ cup of brown sugar
5. 3 tbsp of Golden Sweetener, I used Lankato
6. 1 tbsp of fresh squeezed lemon juice.
7. 1tbsp of Light Butter Spread, I used Smart Balance
8. Mix flour, brown sugar, lemon juice & sweetener until combined, then add butter. Using a fork push butter into mixture until it becomes a sand consistency. Set aside
9. Cake Batter:
10. 1 box of Pillsbury Yellow Cake Mix
11. 1 cup of shredded zucchini
12. ¼ cup of fresh lemon juice
13. Zest from 1 lemon
14. 3 eggs
15. 1/3 cup of  unsweetened applesauce
16. ½ cup of water.
17. Mix above until combined, lump free. Add ¼ cup batter to each muffin cavity, then top each with 2 tsp. of crumble.
18. Bake 23 minutes. Let cool in pan 10 minutes before removing.
19. Can be frozen for up to 3 months.

Recipe Notes

Here is the points breakdown: Sugar Free Cake Mix – 2💙 2💜3💚 Regular Cake Mix – 3💙3💜4💚