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Birds eye view of a plate of three easy lemon cupcakes topped with icing. Two lemons to the right side and three cupcakes on a wire rack at the top.

Easy Lemon Cupcakes

These easy lemon cupcakes take just 30 minutes to make and they taste just delicious. Moist and bursting with lemon flavours they're also made with no butter!
Course Home Baking
Cuisine International
Prep Time 15 minutes
Cook Time 15 minutes
Servings 12
Calories 144kcal
Author Neil


For the cupcakes: -

  • 200 g self-raising flour
  • 2 tsp baking powder
  • 75 g caster sugar
  • 2 eggs
  • 50 ml sunflower oil
  • 50 ml no fat Greek yogurt
  • Zest and juice of one lemon

For the topping: -

  • 100 g icing sugar.
  • 2 tbsp lemon juice


For the cupcakes: -

  • Preheat oven to 180C (Fan) and line a 12-hole cupcake tin with paper cases.
  • In a large mixing bowl, sift the flour and baking powder then add the sugar.
  • In a smaller glass Pyrex mixing bowl, whisk the eggs, oil, yogurt and zest and juice of lemon together.
  • Using a plastic spatula gradually fold the wet egg mixture into the dry flour mixture to make a batter.
  • Spoon the mixture equally between the 12 paper cases.
  • Bake in the oven for 15 minutes until the cupcakes have risen and are golden brown. Check they are fully cooked inside by inserting a toothpick into one and ensuring it comes out clean,
  • Transfer the cupcakes onto a wire rack and allow them to cool completely.

For the topping: -

  • Once cupcakes have cooled, sift the icing sugar in a bowl and mix it with the lemon juice.
  • Top each muffin with approximately ½ tsp. icing then allow the icing to set.


Calories: 144kcal | Carbohydrates: 21g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 13mg | Potassium: 103mg | Fiber: 1g | Sugar: 8g | Vitamin A: 40IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 1mg