Preheat oven to 350°F. Line 12 muffin standard (2 1/2-inch) muffin pan cups with paper baking cups; spray baking cups with nonstick cooking spray.
Whisk flour, baking powder, baking soda, and salt in medium bowl.
Beat sugar substitute, butter, and oil in large bowl with electric mixer at medium speed until mixture resembles coarse crumbs. Beat in egg, lemon peel, and vanilla. Alternately add flour mixture and yogurt, beginning and ending with flour mixture, beating well after each addition. Stir in blueberries.
Spoon batter evenly into prepared muffin cups. Bake 20 to 30 minutes or until toothpick inserted into centers comes out clean. Cool in pan on wire rack 5 minutes. Remove from pan and cool completely.
For frosting, beat cream cheese in medium bowl with electric mixer at medium speed until smooth. Beat in vanilla, powdered sugar, and sugar substitute at low speed until blended; increase to high speed and beat until smooth (do not overbeat or frosting will be too thin). Refrigerate 15 to 30 minutes; spread evenly on cupcakes.
*Note. This recipe was tested using sucralose-based sugar substitute.
Calories: 159 calories, Carbohydrates: 7 g, Protein: 4 g, Fat: 7 g, Saturated Fat: 3 g, Cholesterol: 29 mg, Sodium: 251 mg, Fiber: 1 g
Exchanges per serving: 1 1/2 Bread/Starch, 1 Fat.
Copyright Diabetic Cooking.