Sugar Free Lemon Cupcakes Recipe!
Zesty fresh lemon cupcakes made with honey instead of refined sugar! Topped with easy and delicious lemon cream cheese frosting, not too sweet.
If you love lemons then you'll love this cupcake recipe. They are delicious little bundles of citrus zesty delicate sweetness!
First we zest our lemon, and juice it. Keep the juice to one side, we'll use 1 tbsp each of the juice for the batter and the frosting.
Whisk together all the wet ingredients, then add the flour and baking soda.
The acid in the lemon juice will activate the baking soda so don't leave the batter standing, scrape into the cupcake cases and bake for 20 minutes until risen and firm and springy to the touch.
While the cupcakes are baking and cooling, prepare the cream cheese frosting. It's the simplest frosting option possible! Just whisk honey and lemon juice into the cream cheese or mascarpone.
The creamy cheese pairs perfectly with the citrus flavours.
These cupcakes are best eaten on the day but will happily keep for up to 3 days in the fridge.
I hope you enjoy these lovely lemon cupcakes!
Have a look at our other cupcake recipes:
Gluten Free Dairy Free Sugar Free Cupcakes
Raspberry Cupcake Recipe
Dairy Free Egg Free Cupcakes
Sugar Free Blueberry Muffins
Homemade Sugar Free Lemon Cupcakes
Recipe Category: Cake, Dessert
Recipe Cuisine: American
Prep Time: 15 mins
Cook Time: 20 mins
Servings: 12
Calories: 207
Rating: 5 from 1 votes
INGREDIENTS
- Zest of 1 lemon
- 1 tbsp Lemon juice
- 100g Butter
- 65g Honey
- 2 Eggs
- 120 g Self raising flour
- 1 tsp Baking Soda
- Frosting: 250g Cream cheese or Mascarpone
- 1 tbsp Lemon juice
- 50g Honey
RECIPE METHOD
- Preheat oven to gas mark 5 (190c / 375F)
- Whisk together lemon zest, 1 tbsp lemon juice, butter, honey and eggs, then add flour and baking soda, whisk until combined
- Scrape into 12 bun cases, bake for 20 minutes
- For the frosting, whisk together cream cheese, 1 tbsp lemon juice and honey, then pipe or spread onto the cooled cupcakes
Really Sugar Free Recipe Video:
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