Courgette Cupcakes with Light Lemon Cream Cheese Frosting


Do not be alarmed by the number of freaky ingredients in these cupcakes - they will not disappoint!

It’s slightly more complicated than some of the other recipes here – you’ll definitely need an electric whisk – If you’ve ever tried whipping cream or egg whites by hand you’ll know it’s a close second to Chinese torture.

  • Difficulty: Medium
  • Time: 50 mins
  • Servings: 12
  • Calories: 192
  • Vegetarian


For the batter:

  • 180g plain flour
  • 15g baking powder
  • 140g caster sugar
  • 1 large egg (60g)
  • 150g low fat mayonnaise (trust us!)
  • 150g grated courgette
  • 1 tsp vanilla bean paste

For the frosting:

  • 180g light double cream (Elmlea is a good brand)
  • 180g light cream cheese
  • 50g caster sugar
  • zest of one lemon, finely grated


Step 1:

Ready Eddie? Let’s get cracking! Whisk together your flour and baking powder and set aside. Combine sugar, eggs, mayo, courgette and vanilla bean paste until you get a creamy, fluffy consistency. Gently stir in flour mixture.

Step 2:

Weigh 50g of batter into each cupcake case and bake on 180°c for 30 minutes until golden brown.

Step 3:

Get all your light icing ingredient together in a big bowl and whisk on medium speedy until stiff peaks form (about 2 minutes solid whisking.)

Step 4:

Using a 1M JEM piping nozzle (or your favourite alternative), spoon your frosting into your prepared piping bag and swirl onto your cupcakes. Et voila! Give it go and let us know how you get on.

P.S. Top tip: Make your guests guess whats in these bad boys – bet they’ll never be able to tell they’re low fat and made with light mayo.

– Please note all recipes are my own and property of The Skinny Bakery Ltd. If you wish to share them, please credit us – thank you!- Mariella Forte, founder, The Skinny Bakery

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