Lemon Cupcakes
These super easy homemade lemon cupcakes from scratch are sweetened with maple syrup and take no time at all to whip up. 100% kid-approved, these healthy lemon cupcakes have a genuine lemon flavor that is not overwhelming to little taste buds. These are the best lemon cupcakes to add to your favorite easy recipes.
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Servings: 12 Cupcakes
Calories: 196kcal
Equipment
- 1 Muffin Tin
Ingredients
- 80 g plain unsweetened yogurt
- 30 g lemon juice
- lemon zest from 1 lemon
- 250 g maple syrup
- 113 g butter melted
- 2 eggs
- 200 g flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
Instructions
- Preheat oven to 350 degrees Fahrenheit and line a muffin tin with cupcake wrappers or spray with oil
- Add all ingredients to a medium-size bowl in the order listed. It's okay if the lemon juice curdles the yogurt.
- Mix with an electric hand mixer until combined.
- Evenly distribute batter between muffin cups and bake for 16 minutes until a toothpick inserted in the centers comes out clean or with crumbs.
- Allow cupcakes to cool in the muffin tin for 15 minutes before removing. Store in an airtight container in the fridge until ready to frost. Make sure cupcakes are completely cool before frosting.
Notes
- These cupcakes can be paired with my classic honey-sweetened lemon buttercream frosting or my honey-sweetened lemon cream cheese buttercream frosting.
You will need 3-4 batches of the classic lemon frosting or 1 batch of the cream cheese lemon frosting. - Note that the nutritional values are for one cupcake without frosting. Please see the frosting recipes for their nutritional values.
Nutrition
Calories: 196kcal | Carbohydrates: 27g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 48mg | Sodium: 175mg | Potassium: 80mg | Fiber: 0.5g | Sugar: 13g | Vitamin A: 275IU | Vitamin C: 1mg | Calcium: 61mg | Iron: 1mg
