lemon cupcake.
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blender with sugar and lemon.
mixed batter.
cupcake batter in pan.

Bake for 5 minutes at 375 degrees F. then reduce the temperature to 350 degrees F. and bake for another 10-12.  Check with a toothpick inserted into the middle of the muffin.  If it comes out clean it is done.  Note:  these cupcakes don’t brown so be sure to check at around 9 minutes and then each minute after until baked through.  This way you are checking your oven’s temperature and don’t over bake the cupcakes.

baked cupcakes in pan.
juicing a lemon.
cupcake mixture in bowl.
frosting in piping bag.
piping frosting on cupcakes.
frosted cupcakes.
frosted lemon cupcake.
lemon cupcake.

Lemon Cupcakes With Lemon Frosting

Sugar free lemon cupcakes that actually taste good! It's all about the fresh, real lemon juice and zest.
5 from 1 vote
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Dessert
Cuisine General
Servings 14 Served
Calories 117 cal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Ingredients
 
 

FOR THE CUPCAKES:

  • 1 Cup Swerve or Lankato granulated sugar substitute
  • 2 Tbsp. Lemon zest zest of two lemons
  • 1 2/3 Cup All-purpose flour
  • 1/4 Tsp. Baking soda
  • 1 1/2 Tsp. Baking powder
  • 1/4 Tsp. Kosher salt
  • 3/4 Cup Unsalted butter, melted
  • 2 Eggs, room temperature
  • 1/2 Cup Fat free Greek yogurt, room temperature
  • 1/4 Cup Skim milk, warm
  • 1/4 Cup Fresh lemon juice, about 1/2 – 1 lemon

FOR THE FROSTING:

  • 1 Cup Butter
  • 4 1/2 Cups Swerve powdered sugar substitute
  • 1/4 Tsp. Salt
  • 1/4 Cup Fresh lemon juice
  • 2 Tbsp. Lemon zest, about two lemons

Instructions
 

  • Preheat oven to 375F. Line the cupcake tin with papers.
  • Add the granulated sugar substitute and lemon zest to a blender or food processor then pulse until zest and the sugar is well mixed and the mix is pale yellow.
  • Sift the flour, baking soda, baking powder and salt into a large bowl then whisk together and set aside.
  • Add the eggs, milk, melted butter, lemon juice, yogurt, and sugar/lemon mix to a stand mixer OR add to a medium bowl and blend with a hand mixer.
  • Add the wet to the dry mixture and mix until just combined. The mixture will look thick but fluffy or spongy in texture. It is not pourable. Fill cupcake papers about 3/4 the way up. Bake for 5 minutes at 375 degrees then reduce the temperature to 350 degrees and bake for another 10-12. Check with a toothpick inserted into the middle of the muffin. If it comes out clean it is done. Note: these cupcakes don’t brown so be sure to check at around 9 minutes and then each minute after until baked through. This way you are checking your oven’s temperature and don’t over bake the cupcakes.
  • To make the frosting, cream the butter, salt and zest for a few minutes in a stand mixer. Then sift in the powdered sugar, a cup at a time. Scrape down the sides of the bowl in between each addition.
  • Scrape the bowl down after all the sugar has been added and pour in the lemon juice while mixing on the low speed. Scrape down once more and mix. To make pretty swirls of frosting on the cupcakes, put your frosting in a pastry bag with a star tip. Swirl on top of each completely cooled cupcake. NOTE: you can use a knife to spread the frosting on the cupcakes…it might not be as pretty but it certainly won’t hurt the taste! LOL. Enjoy!

Nutrition

Calories: 117calCarbohydrates: 25gProtein: 2gFat: 1gSaturated Fat: 0.3gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gTrans Fat: 0.04gCholesterol: 0.1mgSodium: 244mgPotassium: 25mgFiber: 1gSugar: 7gVitamin A: 0.1IUVitamin C: 0.003mgCalcium: 69mgIron: 1mg
Keyword dessert
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