Skinny Lemon Cupcakes with Drizzly Icing

Low-calorie vegetarian lemon and blueberry cupcakes topped with a simple zesty icing drizzle, perfect for weight-conscious snacking.

Baking Vegetarian Dessert Blueberry Lemon Low-Calorie

Estimated Nutrition

Calories

167

kcal / serving

2004 kcal total

Carbs

26.6g

per serving

319.2 g total

Fat

5.2g

per serving

62.4 g total

Protein

3.7g

per serving

44.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

200

1 teaspoon

100

Dairy

piece

Egg

free-range

150

Low-Fat Natural Yoghurt

Semi-Skimmed Milk

2 tablespoons

Fruits

100

Blueberry

piece

Lemon

unwaxed, zest finely grated

Lemon Juice

4 teaspoons fresh

OilsFats

Sunflower Oil

Method

Drizzle icing over cooled cupcakes and let set for 30 minutes before serving.

Mix icing sugar and lemon juice until smooth and runny.

Divide the batter between cases and bake for 16–18 minutes until golden.

Stir the wet ingredients into the flour mixture with a metal spoon until lightly mixed.

Beat eggs until smooth, then whisk in yoghurt, milk, and oil.

Sift flour and bicarbonate of soda into a bowl, then stir in sugar, blueberries, and lemon zest.

Transfer cupcakes to a wire rack to cool completely.

Preheat the oven to 180°C and line a 12-hole muffin tin with paper cases.