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

Cook Time 15

Servings

Calories 144kcal

Author Neil

Equipment

Ingredients

For the cupcakes: -

200 g self-raising flour
2 teaspoon 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 tablespoon lemon juice

Metric - US Customary

Instructions

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.

Nutrition