Martha-don't-hold-back-the-fat-Stewart lemon cupcakes. But when I found this site with low fat cupcake recipes and I thought I'd try this lemon one instead. I followed the recipe except for substituting fat free plain yogurt for the sour cream. Then I made up a simple icing glaze with squeezed lemon juice, a bit of water and powdered sugar and drizzled over the top. I came up with 3-3.5 points for these cupcakes compared to the seven I calculated for the MS ones.
Now for the taste test. :) In my opinion I thought these were pretty good. I liked the flavor. The texture was definitely more spongy than my fav fluffy cake mixes I use. When I ate these fresh I really liked them. The next day I found them so so. The glaze absorbed into the cake and it was all kinda dense and moist. I would say these are good for an everyday cake craving, but definitely not so much for special occasion splurge. So on my actual bday (I made them the day before) I bit the bullet and thoroughly enjoyed a real cupcake with a smudge of homemade choc frosting on top (the ones I made for Maressa's party). :)