Flat Belly Diet Lemon Cupcakes With Citrus Icing

Total Time
Prep 20 mins
Cook 19 mins

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.

Ingredients Nutrition


  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.
Most Helpful

I have the same book, but we substituted the flour with Wheat flour and the were Awesome!

Chef Char Char May 27, 2009

These have a wonderful flavour. The texture is very different. I noticed when I added the lemon juice..the chemical reaction of the baking soda and lemon juice made it foam up before I had a chance to put them in the pan. The edges came out nice and crispy! The only change I made was in the icing. I found that as written...it was too sweet for me...so I added lime juice to balance the sugar. I will definately make these again. Thank you for posting.

luvcook'n September 01, 2008