I found this recipe in the recesses of my dashboard drafts.  It’s the lemon cupcake recipe that I used when I was baking for my friends Labour Day party – remember the Margarita cupcakes from the crabby blogger who got narky with me?

Anyways! I also made some lemon cupcakes to pair with them, they were actually the ones that went first, people didn’t realise that there was a tray of each flavour!

Lemon Cupcakes

(6.5 syns each if you get 30 from the batter, 8 syns a piece if you only get 24 cupcakes from the mix)
recipe from Baked Perfection
makes 24-30 cupcakes

1 cup butter, softened (I used light margarine) (56 syns)
2 cups sugar (I used half sugar, half sweetener) (48 syns)
3 eggs
4 teaspoons grated lemon zest
4 tablespoons of lemon juice
1 teaspoon vanilla extract
3 1/2 cups all-purpose flour (80.5 syns)
1 teaspoon baking soda (0.5 syn)
1/2 teaspoon baking powder (0.5 syn)
1/2 teaspoon salt
2 cups sour cream (I use fat free) (8 syns)

In a medium bowl combine the flour, baking soda, baking powder, and salt. In a separate mixing bowl, cream the butter and sugar. Beat in the eggs, one at a time. Add the lemon zest, lemon juice and vanilla; mix well. Add the flour mixture to creamed mixture alternately with sour cream (batter will be thick). Fill greased or paper-lined muffin cups 3/4 full with batter. Bake at 350 degrees F for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool completely.

I didn’t have time to take a picture – as it was literally bake, box and run.  But they were tasty and devoured by the time the party was over.  My only ‘improvements’ are my usual additions, always extra vanilla, lemon zest and lemon juice!

You could probably use all sweetener, instead of half sugar and half sweetener, to reduce it by a further 48 syns overall, making it 6 syns a cupcake if you made 24, and 5 syns a piece if you made 30.

Check it out – and, as usual, all feedback and corrections to my syn values welcome!