Lemon Blossoms (or Orange Blossoms)

 1 yellow cake mix

1 small box instant lemon pudding

3/4 cup oil

3/4 cup water

4 eggs

In a stand mixer combine all the ingredients.  Add eggs one at a time.  Using Baker Joy nonstick spray on mini muffin tins.  Fill muffin tins evenly, about 1 Tbsp.  Bake at 325 for 10-12 minutes.

 

Glaze:

3 cups confectioners sugar

1/2 cup concentrated lemonade (frozen)

3 Tbsp melted butter

3 Tbsp water

Mix together well.  After the muffins come out of the oven and while still warm. Dip the tops into the glaze. Rest on a wire rack with a paper towel underneath for the drips.

 

*Note: If making orange blossoms, switch out the lemon ingredients for orange.

Recipe:  Paula Deen

Cream-Filled Cupcakes

3 cups all-purpose flour
2 cups sugar
1/3 cup baking cocoa
2 tsp. baking soda
 1 tsp. salt
2 eggs
1 cup milk
 1 cup vegetable oil
1 cup water
1 tsp. vanilla extract
Filling:
1/4 cup butter or margarine, softened
1/4 cup shortening
 2 cups confectioners' sugar
3 Tbsp. milk
1 tsp. vanilla extract

Pinch salt
Chocolate frosting

In a mixing bowl, combine the first five ingredients.  Add eggs, milk, oil, water and vanilla.  Beat until smooth, about 2 minutes.  Fill paper-lined muffin cups half full.  Bake at 375 degrees for 15-20 minutes or until a toothpick inserted near the center comes out clean  Remove from pans to wire racks to cool completely.  In a mixing bowl, combine butter, shortening, confectioners' sugar, milk, vanilla and salt; beat until fluffy, about 5 minutes.  Insert a very small tip into a pastry or plastic bag; fill with cream filling.  Push the tip through the bottom of paper liner to fill each cupcake.  Frost tops with chocolate frosting. 
Yield:  3 dozen.

Creamy Lemon Cheesecake Yogurt Cupcakes

12 reduced fat vanilla wafers
8 oz. 1/3 less fat cream cheese, softened
1/4 cup sugar
1 tsp. vanilla
6 oz. fat-free vanilla Greek yogurt (I use Chobani)
2 Large egg whites
3 Tbsp. lemon juice
1 Tbsp. lemon zest
1 Tbsp. all purpose flour
24 blackberries
powdered sugar

Heat oven to 350 degrees. 
Line cupcake tin with liners.  Place a vanilla wafer at the bottom of each liner. Gently beat cream cheese, sugar and vanillla until smooth using an electric mixer. Gradually beat in fat free yogurt, egg whites, lemon juice, lemon zest and flour.  (Do not over beat.)  Pour into cupcake liners filling half way.
Bake 25 minutes or until center is almost set.  Cool to room temperature.  Chill a few hours in the refrigerator.
Top with fresh berries and powdered sugar if desired.

Serves 12   3 ww pts.
Recipe from Skinnytaste (weight watcher recipes)

Cupcake Brownies

1 1/4 cups margarine
4 eggs
2 cups sugar
1 1/2 cups flour
2 tsp. vanilla
3/4 cup cocoa
2 cups nuts (optional)

Preheat oven to 350 degrees.  Melt butter and add cocoa; mix.  Stir in sugar and blend in the eggs, one at a time.  Add vanilla.  Stir in flour and nuts; mix well.  Spoon into greased muffin pan. (or you could use cup cake wrappers)  Bake for 20 minutes or until fork comes out clean.  Cool and sprinkle with powdered sugar.  Serves 20