Small batch lemon cupcakes

Jump to Recipe

This recipe makes 6 muffins, perfect if you have a small household. I love the simplicity of this recipe and how it yields the most perfect fluffy texture.

I opted to use honey to sweeten the muffins because it compliments the lemon so well.

I used ground almonds as well as self raising flour to give this a fluffy texture, the ground almonds can be subbed for extra flour if you sent it to be nut free.

Small batch lemon cupcakes

Recipe by Sarah's Healthy Kitchen


Prep time


Cooking time





Fluffy lemon muffins with a cream cheese frosting


  • 30g coconut oil, melted

  • 75g honey

  • zest and juice of half a lemon

  • 1 large egg

  • 2 tbsp milk

  • 40g ground almonds

  • 100g self raising flour

  • 1/4 tsp baking powder

  • 180g light cream cheese

  • 50g icing sugar

  • 1/2 lemon, juiced


  • Preheat the oven to 170°c and line a muffin tray with liners.
  • Add the coconut oil, honey, lemon zest and juice to abowl and mix together.
  • Add the egg and milk and beat until thoroughly combined.
  • Add the ground almonds, self raising flour, baking powder and a pinch of salt and fold through.
  • Spoon the mixture into the prepared liners and bake for 10-12 minutes until a skewer comes out clean. Transfer onto a wire rack to cool completely.
  • To make the frosting add the cream cheese, icing sugar and lemon juice to a bowl and mix until just combined.
  • Pipe on top of each cupcake.

Leave a Reply