Zucchini Lemon Crumble CupCakes


  1. Preheat oven 325 degrees, grease muffin pan(s)
  2. Crumble:
  3. Β½ cup flour
  4. ΒΌ 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. ΒΌ cup of fresh lemon juice
  13. Zest from 1 lemon
  14. 3 eggs
  15. 1/3 cup of  unsweetened applesauce
  16. Β½ cup of water.
  17. Mix above until combined, lump free. Add ΒΌ 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 – 2πŸ’™ 2πŸ’œ3πŸ’š Regular Cake Mix – 3πŸ’™3πŸ’œ4πŸ’š

By Fkkzzz

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