Skinny Lemon Cupcakes with Drizzly Icing

Skinny Lemon Cupcakes
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Info

Serves: 12 (167 calories/portion)

Prep time: 20 minutes

Cooking time: 18 minutes

Ingredients

  • 200g self-raising flour
  • 1 tsp bicarbonate of soda
  • 75g golden caster suga
  • 100g blueberries
  • finely grated zest of 1 unwaxed lemon
  • 2 large eggs
  • 150ml low-fat natural yoghurt
  • 2 tbsp semi-skimmed milk
  • 50ml sunflower oil
  • - - -
  • Lemon icing
  • 100g icing sugar
  • 4–4½ tsp fresh lemon juic

Cooking Method

  1. Preheat the oven to 200°C/Fan 180°C/Gas 6. Line a 12-hole deep muffin tin with some non-stick paper cases or folded squares of baking parchment.
  2. Sift the flour and bicarbonate of soda into a large bowl and stir in the sugar, blueberries and lemon zest. Make a well in the centre.
  3. Beat the eggs with a large whisk until smooth, then beat in the yoghurt, milk and oil until well combined. Stir into the flour mixture with a large metal spoon until very lightly mixed.
  4. Working quickly, divide the batter between the paper cases. Bake in the centre of the oven for 16–18 minutes or until the cupcakes are well risen and golden brown. Transfer them to a wire rack and leave to cool.
  5. To make the lemon icing, mix the icing sugar and lemon juice in a small bowl until smooth and runny. Using a spoon, drizzle the icing over the cupcakes and leave to set for at least 30 minutes before serving.

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Comments

  • Fun to bake ...and fantastic to eat!!!!! The drizzly lemon icing just brings it altogether. The only thing I learnt though is not to use blueberries that have been frozen . Tinned or fresh as they are a little bit watery when you bite into them! That's my fault though as I improvised slightly!!! Next time I will use tinned :-)

    • I find if you use frozen berries it is best to defrost them and then drain the residue liquid off...good as using fresh then.

    • Hi

      I personally don't like berries but my daughter does so I made one with and one without and it was nicer without the berries

  • I made the mistake of improvising slightly and using frozen Blueberries (abit watery when you bit into them) Use tinned or fresh :-) and you will be completely happy. The cake was so light and the drizzly icing just brought all the tastes together with a tiny sugar hit :-) My husband doesn't normally like cakes but he thinks these are great. I am spreading the word at Work ....I'm very impressed. This was the first recipe I'd tried by the wonderful Hairy Bikers . I've tried a few more since (just as impressive. Sooooo much flavour!!!

    • that was effort but joycey who u

  • Tried the lemon drizzle and blueberry cupcakes this morning, they look very good and morish (still warm). Only took 10-12mins to cook though in a fan oven at 180c so do check around this time.
    Looking forward to trying other recipes, this is my forth very successful dieter recipe.

  • Just eaten one of my freshly baked lemon cupcakes for elevenses they are so fresh tasting and moist and are going to go down very well with the family. A must try recipe.

  • Made these for the family but I substituted the blueberries ( because I didn't have any ) with Sultanas and put a light dusting of Icing sugar on top of cakes instead of the lemon icing....result.... YUMMY... thanks guys you are an inspiration xxx :)

    • I used sultanas as well but didn't think to add the icing sugar . Sounds even better.

  • My fella and I just made these and they are YUMMY. Just so you know, they work with blackberries as well as blueberries.

  • Loved them, easy to make, moist and tastey, definately one I will make again and again.

    • Thanks for the Blackberry suggestion. I was wondering if that would work as I have some in the fridge will give it a go

  • These are lovely. I made them with wheat free flour and they were tasty. Only thing.. Overnight the icing had soaked into the sponge but that could have been because I'd put too much lemon juice in.

  • Wonderful cakes and everyone in my family enjoyed my HB afternoon tea. We have all lost a stone in weight in only a month thank you HB! Now go and make another book!!!!! lol
    P.S subtitute for an extra few calories camp coffee instead of lemon to make coffee cakes.

  • Made these today, everyone loved them so much i've had to make a 2nd. Really easy, tasty recipe. Not had a bad Hairy Dieter recipe yet, tried about 8!

  • Made these with half sugar and half sweetener and fresh blueberries, went down well with my bridge ladies, thanks guys.

  • for a 36 year old single well accom[plished male i thought lets try this hairy bikers recipe book ive cooked everythinh in here and these are my favourites goes to show when put your mind to iut anything can be accomplished thanks hairy bikers if your ever in new zealand call inb an i make you some

  • Wow! these are scrummy and SO easy to make - only problem is not troughing the whole lot in one go ;o)

  • Amazing cakes delicious :-) x

  • Think I'm going to try them with raspberries instead of blueberies....

  • I made this delicious cake in a 2 pound loaf tin using the same recipe amounts. It is delicious. I cooked it at 180C fan oven for about 23 mins. Drizzled lemon icing in it. What a fab recipe. So light and lemony!

  • Loved these cakes they were larger than I expected (always a bonus) but will they freeze.

  • Tried these but used dark choclate instead of blueberries as suggested but they came out more like pancakes. Will try with fruit next time :-(

  • These r awesome. I Love u guyz.

    • u are awesome

  • These recipes look good and knowing the calorie content is a good thing but I'd like to see saturated fat, carbs and sugars displayed too....

  • had a wobble on diet tonight so I made a batch of these, yum and a great sweet fix

  • love these cupcakes, really light and yummy. I made one cake with the mixture as opposed to cupcakes, worked really well :)

  • These were absolutely beautiful, can't believe how light and packed with flavour. This week tried with apple and cinnamon and very nice too..... Thank you Hairy Bikers! X

  • A delicious treat & they always go down a storm with friends (even those not dieting!)

  • I have converted this recipe into a Skinny Date & Orange Sandwich Cake, it lasts longer and is less calories. Use chopped dates instead of blueberries, orange zest instead of lemon, date puree instead of sugar and warmed marmalade as a filling. A lovely light cake to have with a cuppa - very popular with the family.

  • Re. my previous comment, to keep calories down I use 50g chopped dates instead of blueberries, skimmed milk instead of semi skimmed and substitute half of the oil with yoghurt.

  • I have a dairy allergy can the cakes be made with soya milk? Does the hairy ones know if this is poss?

  • These are so light, fluffy and full of flavor. I used half spoon sugar to reduce calories even more. Also used half raspberries half blueberries. My 2 year old and her friend polished off six between them!

  • why not use whole wheat flour and canola oil to make healthy cupcakes??? bit odd to see supposedly healthy baking done with white flour to start with, at least half white and half whole wheat should be used + canola oil is much much healthier than sunflower oil!

  • Made these for my mum's birthday. We aren't huge fans so left them out, but put a little lemon juice in the cakes to give them flavour instead...really yummy!!
    Mum loved them :)

  • I just made these and substituted tiny pineapple pieces. Yummy!

  • These muffins are great & loved by all the family. Like others I have tried different fruits and flavours and they always taste great. I also use skimmed milk and fat free yoghurt to keep fat and calories low. I don't ice them either. I use frozen fruit and haven't had any watery problems.

  • So easy to make and delicious!

  • My hubs is trying to loose some pounds but loves his food - these tasty feeds are keeping him happy...the tum is disappearing

  • I've got a party coming up and wanted to make these in advance... do you think they will freeze well or not??

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