Skinny lemon cupcakes with drizzly icing

Cupcakes are all the rage but they can make you fat. Don’t miss out on all the fun, give these low-cal versions a whirl. Just eat one mind, not the whole batch.

Skinny lemon cupcakes with drizzly icing

Photographer: Andrew Hayes-Watkins


Prep time
20 minutes
Cooking time
18 minutes
167 per serving


  • 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

For the lemon icing

  • 100g icing sugar
  • 4–4½ tsp fresh lemon juice


  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.