Italian · Dessert
Lemon Cheese Cupcakes
A lightened Italian-inspired lemon cupcake built on a cottage cheese and Greek yogurt base instead of butter and cream cheese, keeping the bright citrus character while cutting calories and added fat, finished with a thin whipped yogurt topping.
$1
15 minsPrep
19 minsCook
54 minsTotal
EasyLevel
Nutrition per serving
180Calories
7.8gProtein
3.1gFat
29.7gCarbs
13.1gSugar
0.5gFiber
367mgSodium
60mgChol
1.4gSat Fat
98mgPotassium
57mgCalcium
1.2mgIron
0.3mcgVitamin B12
4.1mgVitamin C
0gPolyol
0gAllulose
0.3gAlcohol
Goes well with
Sicilian Lemon Iced Tea
local
Limoncello
international
vegetarian
sweet-spot
Instructions
1
Preheat the oven to 170°C and line 2 holes of a 6-hole muffin tin with paper cases, filling the remaining holes with water to help even baking.
2
Blend the low-fat cottage cheese until completely smooth, then whisk in the 20g greek yogurt, beaten egg, lemon zest and lemon juice until combined.
3
In a separate bowl whisk the cake flour, baking powder and salt together, then fold into the wet mixture along with the sugar and vanilla extract until just smooth.
4
Divide the batter evenly between the 2 lined holes and bake for 18-20 minutes until a skewer comes out clean and the tops spring back.
5
Cool the cupcakes in the tin for 5 minutes, then transfer to a wire rack to cool completely, about 20 minutes.
6
Once fully cooled, spoon the whipped greek yogurt and zest topping onto each cupcake just before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1.4 oz40g sifted cake flour
- 1.6 oz45g blended smooth cottage cheese lowfat
- 0.7 oz20g greek yogurt
- 0.8 oz22g sugar white
- 5/85/8 eggs, beaten (30g)
- 0.3 oz8g zested lemon
- 0.4 oz10g lemon juice
- 0.1 oz3g baking powder
- 0.1 oz2g vanilla extract
- 0 oz0.5g salt
- 0.6 oz18g whipped with zest for topping greek yogurt
