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Flat Belly Diet Lemon Cupcakes With Citrus Icing

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“I got this fabulous recipe from the FBD cookbook - I did substitute canola oil for safflower oil and buttermilk for fat-free milk. My recipe made 15 cupcakes - theirs said 12.”
READY IN:
39mins
SERVES:
15
YIELD:
15 cupcakes
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat the oven to 350 degrees. Line a 12 cup muffin pan with paper liners.
  2. Combine the flour, sugar, baking powder, baking soda and salt in a large bowl.
  3. Combine the oil, eggs, milk, lemon juice, lemon zest, lemon extract and vanila extract in a separate bowl - mix well.
  4. Slowly add the wet ingredients to the dry, stirring until smooth.
  5. Spoon batter into muffin cups and bake in a preheated oven for 17-19 minutes, or until lightly golden and springy when gently touched.
  6. Place pan on a rack and let cook for 5 minutes, then remove cupcakes to a wire rack and cool completely.
  7. Icing:.
  8. Combine confectioners' sugar, orange juice and orange zest in a small bowl and stir until smooth.
  9. Spread some of the glaze over each cupcake with a small spatula and let stand for at least 10 minutes before serving.

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