preparation

Makes 12 cupcakes
Serving size: 1 cupcake
Preparation time: 20 minutes
Cooking time: 25 to 30 minute

1. Preheat the oven to 350°F. Add paper liners to a 12-cup muffin pan.
2. In a medium bowl, combine the flour, Splenda, baking powder, baking soda, and salt. Mix well.
3. In a large bowl, combine the lemon juice and lemon zest. Add in the buttermilk, yogurt, and oil. Beat at medium speed for 1 minute. Add in one egg, and continue to beat for 1 minute. Add in some of the flour mixture, and beat for 1 minute. Add in another egg and the vanilla, and beat for 1 minute. Add the remaining flour, and beat for 1 minute.
4. Gently fold in the raspberries by hand. Pour the batter into all the muffin cups. Bake for 25 to 30 minutes until a tester inserted into a cupcake comes out clean. Remove the cupcakes from the oven. Allow them to cool in the muffin tin for 5 minutes. Remove the cupcakes, place on a cooling rack, and cool completely. Dust with confectioner’s sugar if desired.