Lemon Yoghurt Cupcakes

Here is my delicious and lemon yoghurt cupcake recipe. 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.

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.




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63 Responses to “Lemon Yoghurt Cupcakes”
  1. Jennifer says:

    Love the look of these cupcakes but can’t have nuts. what do you suggest?

  2. 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!

  3. Leah says:

    Can not wait to make these!

  4. Jody says:

    Hi ,
    With the lemon yogurt cup cakes is their a substitute for the yogurt as
    I don’t eat Dairy.
    Jody x

  5. Have these in the oven now, with the help of my 3 year old! They smell delicious, can’t wait to try them :)

  6. Elisa says:

    Could you use greek yoghurt instead of natural?

  7. Rob Ayers says:

    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?

  8. Marian Hearn says:

    Any suggestions of a replacement for honey (which I cannot tolerate)? It sounds wonderful.

  9. 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

  10. Lauren says:

    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!

  11. Rae says:

    Thank you for your wonderfully healthy recipes, Teresa!!

  12. vicky says:

    nice one thankyou :-)

  13. Jess says:

    Is there a substitute for eggs?

  14. Paleonita says:

    Thank you for this super recipe! It tastes divine, a little bit like the french madelines :) I <3 your blog !!! Greetings from Budapest, Hungary

  15. Robin says:

    Hi Teresa,

    Could I substitute oat flour instead of almond and also Goats yoghurt instead of Natural or Greek?


  16. Sophie says:

    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.

    • Penn says:

      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.

      • Vicky Unwin says:

        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!

  17. Justine says:

    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).

  18. Leah says:

    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?
    Leah anthony

  19. Sharon Dale says:

    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 :)

  20. Phil says:

    Judging by the hmmmmmm sounds coming from the dining room, the kids are big fans!

  21. Belinda says:

    OMG they are so so good !! Drizzled with honey & Herbies Dukah … Mmmmmmm :-) (not they really needed it, I was just being extravagant)

  22. Jody says:

    Love them, so tasty!!!!!

  23. Selina says:

    Hi Teresa,
    Mine keep sinking in the middle & I don’t know why please help, they taste divine though..

  24. Debbie says:

    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!

  25. Glenda says:

    Just what I’ve been looking for, can’t wait to make them. Thank you.

  26. Natalie says:

    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?


  27. Koula says:

    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?

  28. Amanda says:

    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!

  29. Wendy says:

    Hi Theresa,
    Love all your recipes and am hoping to freeze some, will these lemon yoghurt cupcakes work?
    Thank you for offering up so many of your fabulous recipes online -makes it easier to stay on the healthy track

  30. Rikki says:

    These were Devine!
    I added a little more Almond meal to make them fluffier and also added some organic shredded coconut!
    Great idea and it stopped them sinking in the middle :) THANKS!

  31. Needy says:

    I forgot to add honey and they still tasted relish…must admit that I had some vanilla scented Greek natural yoghurt on the side ;-)

  32. Cathy says:


    My naturopath suggested halving honey and increasing yogurt. Worked well and they were delicious thanks

  33. Jenny says:

    These are lovely. I went with Cathy’s suggestion of using 1/4 cup honey & 1/2 cup yoghurt, then baked them in high-sided cupcake wrappers. To serve, I mixed ricotta, thick yoghurt, vanilla paste & lemon zest & placed a dollop on top. Thanks again Teresa. :-)

  34. Chantae says:

    When I add this recipe, by ingredient, to myfitnesspall, I get very different nutritional stats. Protein in particular is higher – 9. Thought it was interesting.

    • Hey Chantae, all depends on the type and quality of ingredients you use, weights, measures also differ based on spoon sizes. Any nutritional info should be used as a rough guide only. The best way to analyse the true nutritional value of a food is to take it to a lab for full spectrum analysis, much like manufactures do on packaging label for food products and nutraceuticals . T:)

  35. Adrienne says:

    HI Teresa,

    Love the look of the recipe, cant wait to try it out this weekend! Just wondering how long these would keep for, and if they’d be ok to freeze?

  36. Katles says:

    Sounds delicious – just wondering can you swap the almond flour for coconut flour? Thank you!

  37. Andrea says:

    Oh my gosh! These are GREAT! The whole family loves them. They are now a regular in my baking repertoire. Thanks for all your almond flour recipes. They are fantastic.

  38. Joanne says:

    Loved these they were great :)

  39. Caitlin says:

    Hi teresa, would these be suitable to be made with rolled oats or LSA in place of the almond meal?
    many thanks

  40. Alicia says:

    Hi Theresa,

    Is there a good substitute for Honey?

    Thank you :)

  41. Silvana says:

    Coconut yoghurt can also be used instead of regular yoghurt, making it dairy free and super yummy.
    Thanks for another great recipe Teresa.

  42. Katles says:

    Sounds delicious – has anyone made this as a cake in loaf tin or round tin? I thought I could make as a birthday celebration cake for my mum.

  43. Susie says:

    Was desperate for a lemon recipe to cook immediately as I had a huge bag of lemons and limes from a neighbour. In my impatience, I realised that I only had two cups of almond meal, so added in a cup of sorghum flour. I also used rice malt syrup instead of honey. They still turned out just yummy. Will be keen to try them with seed meal to make them school friendly.

  44. fiona mcbride says:

    Love your healthy recipes they suit my healthy eating views for myself and family
    My kids loved these cakes which I substituted dairy yogurt for lemon soya yogurt and reduced the honey as we don’t like things too sweet. Also used 3/4 ground almonds and 1/4 spelt flour and they were perfect very light and fluffy. If you prefer not to use honey good maple syrup or sweet freedom is good alternative.

  45. Ellen says:

    could you freeze these? thank you!

  46. Calli says:

    Made these cupcakes, but was very thick, more like a cookie dough. I swapped the almond flour for plain flour would that have made a difference? ended up adding a bit more oil and lemon juice just to be able to mix it together. What did I do wrong?

  47. Ali Thomas says:

    Hi Teresa
    Thank you for all you wonderful recipes. Love getting you news letters and live the recipes from the Healthy Chef. I keep a food diary for each meal, how do I go about getting a nutritional breakdown for recipes like this one.
    Many thanks Ali

  48. Nerida says:

    Is it weird to say I LOVE YOU!!!
    Lemon Yoghurt Cupcakes, Pumpkin Bread, Crunchy cookies, Vegetable Curry, Tomato soup and that is just on the menu this week.

    Nah I don’t care, I do love you !

    Thank you,

    Nerida. x

  49. Josie says:

    amaaaaazing!! i didn’t have muffin holders so I used a cake tin and it was absolutely delicious – cooked to perfection and so moist and scrummy. they definitely won’t last long!!

  50. Alicia Lui says:

    Hi Teresa,

    Can I substitute the almond meal with rye flour? Thanks.


    • Hi Alicia,
      Substituting almond meal with rye flour in this recipe will not work, I am sorry. You can use flaxseed meal instead to achieve a similar texture. Let me know how you go.

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