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Lemon and Raspberry Cupcakes

Lemon and Raspberry Cupcakes

By Lucy Jackman

Just in time for National Cupcake Day, our resident dietitian Lucy Jackman brings us this sweet and more importantly healthy treat. With just 77 calories in each delicious cupcake, you'll be pleased to bake, eat and share these Lemon and Raspberry delights.



  • 50g unsalted butter

  • 150g self-raising flour

  • 100g ground almonds

  • 1 teaspoon baking powder

  • 30g caster sugar

  • 20g truvia

  • 250g fresh raspberries

  • Zest of 1 lemon

  • Juice of half a lemon

  • 250g fat free Greek yoghurt

  • 2 x medium eggs

  • 50ml unsweetened almond milk


  • 250g extra light cream cheese

  • 20g truvia

  • ½ teaspoon vanilla extract

  • Zest of one lemon



  1. Preheat over to 180 degree.

  2. Line a cupcake tin with cases.

  3. Melt butter in a small pan (or 30seconds in the microwave) and leave to cool slightly.

  4. Sift all the dry ingredients into a large bowl.

  5. Mix in yoghurt, eggs, butter and almond milk (if needed).  Should be a thick cake mix consistency.

  6. Spoon evenly into cupcake cases and bake for 20mins or until golden brown on the top.

  7. Serve warm without topping or leave to cool.

  8. To make the icing, mix extra light cream cheese with truvia, vanilla extract and lemon zest – pipe or spoon as desired.

  9. Top with fresh raspberries. 

Nutritional Info:

Per serving, makes 30 individual cakes

Energy (kcal): 77kcal

Total Fat (g): 4g

Saturated Fat (g): 1g

Carbohydrate (g): 7g

Protein (g): 4g