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Lemon and Courgette Cupcakes

Adding courgette to this recipe make a deliciously moist, guilt free sponge! Each cupcake is only 177 calories.

12 cupcakes

Easy 60 Minutes



For the recipe  Lemon and Courgette Cupcakes

For the Cakes:

12 Dr. Oetker Muffin Cases
175 g Plain Flour (6 oz)
1 Dr. Oetker Baking Powder Sachet (1 tsp)
115 g Caster Sugar (4 oz)
150 g Courgettes (5 oz) grated
60 g Sunflower Oil (4 tbsp)
2 Medium Eggs
5 ml Dr. Oetker Sicilian Lemon Extract (1 tsp)

To Decorate:

200 g Light Cream Cheese (7 oz) 3% fat
30 g Icing Sugar (2 tbsp)
5 g Dr. Oetker Madagascan Vanilla Paste (1 tsp)
Lemon Zest




Lemon and Courgette Cupcakes

Preheat the oven to 180°C (160°C Fan, Gas Mark 4). Line a fairy cake tin with 12 Baking Cases. Sift the flour and Baking Powder into a bowl and stir in the sugar.


Make a well in the centre of the mixture and add the courgette, eggs, oil and Sicilian Lemon Extract. Mix until well combined.


Divide the mixture between the Baking Cases and bake for about 25 minutes until risen, lightly golden and firm to the touch. Transfer to a wire rack to cool completely and store in an airtight container for 24 hours to allow the flavour and texture to develop.


To decorate, put the soft cheese in a bowl and beat with a wooden spoon to soften. Sift the icing sugar on top and add the Madagascan Vanilla Extract. Mix together until well blended.

Spread a little soft cheese topping over each cake and sprinkle with lemon zest. Your cakes are now ready to eat and enjoy!

Calories per cake: approx. 177 Fat content per cake: approx. 7.6g

1 cupcake = 70g

Nutritional Information for the recipe Lemon and Courgette Cupcakes

Per Serving Per 100 g / ml
Energy 795 kJ
190 kcal
1089 kJ
260 kcal
Fat 8.37 g 11.47 g
Carbohydrate 24.13 g 33.06 g
Protein 4.03 g 5.52 g