Lemon Yoghurt Cupcakes
Here is a delicious and healthy lemon cake recipe.
Traditional lemon yoghurt cakes are loaded with refined white flour, sugar and saturated fat that really don’t do much to promote wellbeing. When I cook, my aim is to design a recipe not only for taste, but also for good health.
I’ve made these cupcakes using almonds to replace the white flour because it makes them so moist and naturally sweet as well as being gluten free. Almonds are also loaded with protein + good anti-inflamatory fats that help promote health. Eggs are also a great source of protein that can promote a healthy immune system. The addition of lemon + yoghurt gives these cupcakes a wonderful flavour and helps to activate the bicarb, that makes them rise.
3 cups (300 g / 10 1/2 oz) ground almonds / almond meal / almond flour
½ teaspoon baking soda – bi carb soda
2 free range or organic eggs
juice and zest from 1 lemon
½ cup (180 g / 6 1/4 oz) honey
1 teaspoon vanilla bean paste or extract
50 g macadamia nut oil or (olive oil, avocado oil, cold pressed coconut oil, butter)
¼ cup (80 g/ 2 3/4 oz) thick natural or Greek style yoghurt
Preheat your oven to 160 C. 320 F fan forced.
Combine almond meal + baking soda.
Add eggs, lemon juice + zest, honey, vanilla, oil and yoghurt.
Mix well.
Spoon into prepared cupcake tins.
Bake for 30 minutes or until golden and cooked through.
Remove from the oven and cool completely.
Enjoy.
Makes 12
Serving suggestions + notes:
Top with whipped ricotta or thick yoghurt scented with vanilla
Drizzle with raspberry puree before serving
Brush tops with honey and sprinkle with pistachio
You can swap yoghurt for natural coconut cream as a dairy free alternative.
Use unsweetened apple puree in place of the oil in this recipe.
Nutrition per cupcake:
Protein: 6.7 g
Carbs: 13.8 g
Total fat: 18 g
Saturated: 1.8 g
Calories: 248
kilojoules: 1040
Fibre: 2.2 g
Contact Teresa Cutter
Love the look of these cupcakes but can’t have nuts. what do you suggest?
Yummo!
I love any type of simple nut meal recipe. For a little variation, I make something similar with hazelnut meal and instead of the lemon I use the juice and zest of an orange!
Both are winning combinations.
Thanks Teresa!
Can not wait to make these!
Hi ,
With the lemon yogurt cup cakes is their a substitute for the yogurt as
I don’t eat Dairy.
Jody x
Have these in the oven now, with the help of my 3 year old! They smell delicious, can’t wait to try them
Could you use greek yoghurt instead of natural?
Hi Teresa, is there an alternative to the almond Meal/Flour instead of White flour, as our 3yo has a nut allergy but these sound too great to miss out on?
Any suggestions of a replacement for honey (which I cannot tolerate)? It sounds wonderful.
Ohhhh man Teresa, I’m doing a 2 week sugar free challenge with my readers starting next week! AND it’s school holidays!!! It’s gonna be a tough one but we will push through it. I’m even eliminating honey, maple, stevia etc…so will purely only rely on fruits for my natural sugar hit. I’ll be doing a lot of your smoothies (less honey etc…) and if you have any other recommendations I’d love to hear them. You’re on my side bar on my page and have had a few readers buy and comment on your book. They love you as much as I do!!!! You’re simply amazing with your food xx Dani
Is there any non dairy subsitute for the yoghurt in this recipe? ( I dont get coconut or plain soy yoghurt here …and dont really want to eat too much soy)
thanks Teresa. love your recipes!
Thank you for your wonderfully healthy recipes, Teresa!!
nice one thankyou
Is there a substitute for eggs?
You need them for this one Jess.
Thank you for this super recipe! It tastes divine, a little bit like the french madelines
I <3 your blog !!! Greetings from Budapest, Hungary
Hi Teresa,
Could I substitute oat flour instead of almond and also Goats yoghurt instead of Natural or Greek?
Thanks
Robin
Beautiful! My three year old one straight out of the oven! I have a fan forced oven and found that they browned on top after 20 minutes so I took them out to avoid them burning. They have now cooled and have caved a little bit, not much. Should I have persisted and left them in for longer? Thanks for a lovely recipe, that will be a good lunchbox addition.
My first batch weren’t structurally sound either because I was concerned about how they were browning, but I left round 2 in the oven for the full time and they held together nicely (and weren’t burnt). So delicious.
My first batch made today sunk in the middle and although quite brown on top weren’t burnt. The sunken dip made a nice spot for the greek yoghurt though. And it certainly didn’t affect the taste!
Thank you for sharing this recipe Teresa. I baked these for the first time today, substituting coconut cream for the yogurt. They were easy to make, moist & delicious. My Husband doesn’t normally like cake & he is a fan (as they were not too sweet or sickly).
Hi Teresa,
I am wondering if these lemon yoghurt cupcakes have 18g of fat per cupcake or if that
Was a typo in the nutritional information section?
Cheers
Leah anthony
18 is correct Leah: Comes from almonds + olive oil mainly.
Hi Teresa,
Could I use a differant flour to lower the fat content? If so which one
Would you suggest?
Thank you
Leah
Just made these and they are so delicious. Loved the slightly crunchy top that came out on them and they didn’t even need to be served with anything as they were so moist and tasty on their own. I just love how simple your recipes are too Teresa as I hate slaving away in the kitchen for hours. These are so quick and easy to whip up. Thank you
Judging by the hmmmmmm sounds coming from the dining room, the kids are big fans!
OMG they are so so good !! Drizzled with honey & Herbies Dukah … Mmmmmmm
(not they really needed it, I was just being extravagant)
oh damn! these look so tasty!
Love them, so tasty!!!!!
Hi Teresa,
Mine keep sinking in the middle & I don’t know why please help, they taste divine though..
Hi Teresa,
I love this recipe but just wondering why you dont put the sugar qty in your nutrition info. At the moment I am trying to cut back on my sugar intake and having this info will help me and those other people cutting back on sugar. Thanks and all the best for your blog!
Ok Debbie – I will add them in for you
x
Just what I’ve been looking for, can’t wait to make them. Thank you.
Hi Teresa,
I made these a few days ago and they were a hit which is nice as I prepare for back to school. Am I able to substitute the honey for either Stevia, Agave or Maple? If so would the quantities be the same?
Thanks
Hi Teresa,
These sound absolutely divine and a perfect lunchbox treat, however as you know, school’s are nut-free. What would be your substitute for the flour/meal? What quantity of self raising flour (I’m assuming) would you use?
Wow! These were fabulous! Super moist and lemony! Topped with greek yogurt mixed with a touch of honey and vanilla. Out of this world!!!! My super picky 10 year old LOVED them, too!. Keep ‘em coming, Theresa!