Smarter Home Cooking

Lemon Cupcakes

with cream cheese frosting
Average: 4.9 (11 votes)
(11 votes)
Lemon Cupcakes

Lemon cupcakes - A drop of sunshine in every bite. Photo: Iris Lange-Fricke

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Health Score:
85 / 100
25 min.
ready in 50 min.
Ready in

Healthy, because

Even smarter

Nutritional values

The lemons in these cupcakes are rich in vitamin C, an immune booster which is also crucial for collagen production and wound healing.

These cupcakes freeze extremely well! Just make sure to freeze them without the frosting, and put the frosting on once you've defrosted them.

1 cupcake contains
(Percentage of daily recommendation)
Calorie308 cal.(15 %)
Protein10 g(10 %)
Fat16 g(14 %)
Carbohydrates31 g(21 %)
Sugar added8 g(32 %)
Roughage2 g(7 %)
Vitamin A0.1 mg(13 %)
Vitamin D0.7 μg(4 %)
Vitamin E0.8 mg(7 %)
Vitamin K3.8 μg(6 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.2 mg(18 %)
Niacin2.6 mg(22 %)
Vitamin B₆0.1 mg(7 %)
Folate31 μg(10 %)
Pantothenic acid0.8 mg(13 %)
Biotin7.6 μg(17 %)
Vitamin B₁₂0.7 μg(23 %)
Vitamin C9 mg(9 %)
Potassium186 mg(5 %)
Calcium75 mg(8 %)
Magnesium29 mg(10 %)
Iron1.1 mg(7 %)
Iodine6 μg(3 %)
Zinc1.1 mg(14 %)
Saturated fatty acids9 g
Uric acid18 mg
Cholesterol101 mg
Development of this recipe:


4 ozs butter (unsalted, soft)
5 ½ ozs Raw cane sugar
4 eggs
2 lemons
12 ozs Spelt flour
½ tsp baking soda
½ tsp Baking powder
1 cup Sour cream
2 tsps vanilla extract
14 ozs cream cheese
1 Tbsp powdered sugar (from raw cane sugar)
3 stalks mint
How healthy are the main ingredients?
cream cheeseSpelt flourSour creamegglemonmint

Kitchen utensils

1 Bowl, 1 Citrus juicer, 1 Fine grater, 1 Piping bag, 12 Baking cups, 1 Whisk, 1 Muffin tin, 1 Knife

Preparation steps


Cream butter and 1/3 of a cup whole cane sugar until creamy. Separate the eggs. Beat the egg yolks into the butter mixture. Grate the zest of 1 lemon and juice it.


Mix flour with baking soda and baking powder. Mix sour cream with vanilla, 3 tbsp. lemon juice and zest and stir into the butter mixture alternating with the flour mixture.


Beat the egg whites with the remaining whole cane sugar until stiff. Line a muffin tray with 12 paper cups and spread the batter evenly. Bake in a preheated oven at 180 °C/ 350 °F (convection 160 °C/325 °F) for 20-25 minutes or until a toothpick comes out clean. Let cupcakes cool down completely.


In the meantime, cream the cream cheese with icing sugar and the rest of the lemon juice until smooth and chill for 10 minutes.


Cut lemon into slices and prepare mint leaves. Put the cream cheese mixture into a piping bag and spread it evenly on the cooled down cakes. Arrange 1 lemon piece and 1 mint leaf decoratively on each cupcake.