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

Eggs

free-range

150

Low-Fat Natural Yoghurt

Semi-Skimmed Milk

2 tablespoons

Fruits

100

Blueberries

piece

Lemon

unwaxed, zest finely grated

Lemon Juice

4 teaspoons fresh

OilsFats

Sunflower Oil

Method

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

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

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

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

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

Transfer cupcakes to a wire rack to cool completely.

Mix icing sugar and lemon juice until smooth and runny.

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