Food Faith Fitness · by Amelia Mapstone★ 5.0 (2)
Lemon Cupcakes
NUTRITION · PER SERVING35M COOK
CAL 15%·PRO 7%
CARBS 30G40% OF CAL
2G FIBER9G OTHER19G TOTAL SUGAR
FAT 19G58% OF CAL
5G SAT14G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Bright and zesty lemon cupcakes made with Greek yogurt for moisture and tang. A fluffy spring treat with a delightful citrus flavor.
dessertamericanbaked good🔥 ovenvegetarian
View the full recipe on Food Faith Fitness →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 14- 1 2/3 cups all-purpose flour
- 1/4 teaspoon baking soda
- 1 1/2 teaspoons baking powder
- 1 pinch kosher salt
- 3/4 cup vegetable oil
- 2 large eggs (room temperature)
- 1/2 cup Greek yogurt (room temperature)
- 1/4 cup whole milk (warm)
- 2 tablespoons lemon zest
- 1/4 cup fresh lemon juice
- 1 cup granulated sugar
- Frosting of choice (for decorating)
At a glance
PER SERVING · TIME 35M
CAL 15%·PRO 7%
CARBS 30G40% OF CAL
2G FIBER9G OTHER19G TOTAL SUGAR
FAT 19G58% OF CAL
5G SAT14G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 15m
- Sodium
- 76mg
- Total sugar
- 19g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 89mg
- Calcium
- 28mg
- Iron
- 0.82mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 76MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.