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Healthy gluten free lemon drizzle cupcakes

These cupcakes come in at around 170 calories each and they are perfect for a delicious cake with a cup of tea.

Ingredients for 12 cupcakes:

· 200g self-raising flour

· 1 tsp bicarbonate of soda

· 75g golden caster sugar

· finely grated zest of 1 unwaxed lemon

1 tbsp of lemon juice

· 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 or the juice of one lemon

You will need:

2 large bowls



12 cupcake cases

12 cupcake tins

a cooling wrack


  • Preheat the oven to 200°C

  • Line a 12-hole muffin/ cupcake tin with some non-stick paper cases. I will always reach for metal ones as they hold their shape better. 💕

  • Sift the flour and bicarbonate of soda into a large bowl and stir in the sugar, and lemon zest. Make a well in the centre.

  • Beat the eggs with a large whisk until smooth, then add in the yoghurt, milk and oil until well combined.

  • Stir into the flour mixture with a spatula until the mix has come together.

  • Divide the batter between the paper cases.

  • Bake in the centre of the oven for 16–18 minutes or until the cupcakes are golden brown.

  • Transfer them to a wire rack and leave to cool.


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.

Making a recipe your own, all recipes can be changed to suit you.

You can add

*100g of blueberries

*100g of chocolate chips

*100g of nuts

Becca Xx

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