Lemon and Greek Yogurt Cupcakes


I have always loved lemons. I chose a photo of lemons for my blog header as I felt it was a true representation of something I truly enjoy. Even when I was a kid, instead of an orange packed in my lunch I would have a lemon. I adored sour things. I used to buy those sour key candies and just lick the sour crystals off and discard the rest. Yes, I know…I’m not saying I was normal:)

I saw this recipe online and it really spoke to me. Something about the combination of yogurt and lemon sounded so appealing and I knew I had to give it a try. The best part was that I already had some greek yogurt in the fridge that was leftover from my Chipotle Chicken Salad. Boom!

It was a pretty simple process with a handful of healthy ingredients.


Mix together the ground almonds and baking soda.


Add in your lemon juice and zest. Can’t you just smell that lemon through the screen? Mmmmmmmm…


Next comes the mandatory creamy component! Greek yogurt.


Add in the remaining ingredients and stir well.


Spoon the batter into lined muffin tins, filling them about 3/4 full. This recipe makes 12 cupcakes.


Bake for 30 minutes, until the tops are golden and let them cool on a rack for 20 minutes.


These cupcakes are not overly sweet and have a nice zip to them from the lemon. They are nice alone or topped with some fresh whipped cream or even try the vegan coconut version!


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Lemon & Greek Yogurt Cupcakes – Gluten Free

Sharon Rhodes
Light and gluten free, these Lemon & Greek Yogurt Muffins are a citrusy delight!
5 from 1 vote
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dessert, Snack
Cuisine American
Servings 12 cupcakes
Calories 224 kcal



  • Preheat oven to 320 and line muffin tin
  • In a large bowl, stir together ground almonds and baking soda
  • Add in remaining ingredients and mix well
  • Fill lined muffin tins about 3/4 full
  • Bake for 30 minutes or until the tops are golden brown and a toothpick comes out clean


Calories: 224kcalCarbohydrates: 14gProtein: 7gFat: 17gSaturated Fat: 2gCholesterol: 27mgSodium: 58mgPotassium: 28mgFiber: 3gSugar: 8gVitamin A: 40IUVitamin C: 5mgCalcium: 70mgIron: 1mg
Keyword healthy recipe, lemon cupcake recipe
Tried this recipe?Let us know how it was!

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  1. How much cups of juice is a whole lemon? And will it b OK if I used coconut flour? I think it might make it to thick won’t it?.,one last question, is that 3cups of almond meal? Is that a bit much? Sorry for all the questions but I really wanna make these

      1. I used a zesting tool that you can pick up at a home/kitchen store. Have a great week Nadia! 🙂

    1. I would estimate 1/4 cup of lemon juice. I haven’t tried coconut flour but I don’t see why it wouldn’t work. Let me know how it turns out! 🙂

    1. Sure! It wouldn’t be gluten free but if you don’t have an intolerance you should be fine.

    1. I haven’t tried this a cake but I’m sure using a parchment lined pan would be fine. The cook time may need to be a tad longer so use the toothpick test to ensure your cake is cooked throughout. Let me know how it turns out:)

  2. I tried these tonight and found that the amount of liquid was nowhere near enough for the amount of dry ingredients. Are you sure that should be 3 cups of almonds?

    1. Hi Kathie! I found it to be enough liquid for the 3 cups of ground almonds. Perhaps it depends on how much juice you get out of the lemon?

  3. Hi Sharon,
    These look amazing! I’m wondering if lime would be just as good? I may have to try. Also, in response to Melanie’s question on a replacement for the yogurt, there is a wonderful coconut milk yogurt available in many health stores which may also give a nice added “flavour” boost!

    Thanks for the inspiration!

    1. Hey Dominique!
      I think lime would be great in these. Maybe even a lemon/lime combo…
      Love the coconut milk yogurt suggestion. I’ll look out for it as I like to limit my dairy consumption as well.
      I appreciate the feedback.
      Thanks so much for reading:)

  4. Hello Sharon,
    I discovered your website a few weeks ago and your recipes are always a source of inspiration. This one falls into my “oh! my, I have to try this!” My son and I just love lemon in deserts. I was wondering if we could do a vegan version of this, even though I would probably prefer it just like it is now… I am new in the health food cooking department and even more in the vegan section. We recently changed our diet to VB6 (Vegan Before 6 o’clock) I wish we could eat the cupcakes as a snack during the day, or else, we’ll eat it all night! What do you suggest as a substitute for the eggs and greek yogurt?
    Thank you for your ideas,

    1. Hi Melanie, Thanks so much for reading! A good vegan sub for eggs when you bake is to mix 1 tbsp of ground flaxseed with 3 tbsp of water. Let it sit for 2-3 minutes before mixing it in with your other ingredients. As far as the yogurt, I’m a little more stumped. I don’t endorse soy products but there may be an almond or rice version of yogurt to try. Check out your health food store or the organic section at your grocery store. Let me know how it goes:)

5 from 1 vote (1 rating without comment)

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