Lighter Summer Dessert: Pound Cake Cupcakes with Fresh Strawberries
  • 2 cups flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1⅔ cups sugar
  • 6 tablespoons butter, softened
  • 6 ounces ⅓-less-fat cream cheese, softened
  • 2 large eggs
  • ¼ cup canola oil
  • 2 teaspoons grated lemon rind
  • 2 tablespoons fresh lemon juice
  • ½ teaspoon vanilla extract
  • ½ cup low-fat milk
  • 1 cup powdered sugar (optional)
  • 1 pint fresh strawberries
  1. Preheat oven to 350 degrees.
  2. Combine flour, baking powder and salt in a large bowl.
  3. Combine sugar, butter and cream cheese in a large bowl; beat with an electric mixer at medium speed until light and fluffy, about 4 minutes.
  4. Add eggs, one at a time, beating just until blended.
  5. Stir in oil, lemon rind, lemon juice and vanilla extract.
  6. Add flour mixture and milk alternatively, beginning and ending with flour mixture.
  7. Place 24 paper baking cups in 2 muffin pans; spoon batter evenly into cups
  8. Bake 20 to 23 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
  9. Remove from pans to wire racks; cool completely.
  10. Dust cooled cupcakes with powdered sugar, if desired, and serve with fresh strawberries.
Nutrition Information
1 cupcake1657.4 g3.1 g23 g Sodium: 127 mg.3 g2.5 g29 mg
Recipe by The eMeals Blog at