Frosted Low-Carb Lemon Cupcakes

by | Updated: June 21st, 2017 | Read time: 1 minute

A party is in your future. It may not happen tomorrow or the next day, but you should still be ready for it. First, take this opportunity to find a new, springy outfit. Got it? Good. Now, roll up your sleeves and head to the kitchen. You can’t attend (or host) any shindig without something sweet – but not too sweet. That’s what makes semi-tart lemon cupcakes such a crowd-pleaser. With an armful of these sunshine-yellow cupcakes, you’ll light up every face in the room.

2 Lemon Cupcakes with Greek Yogurt Frosting & Lemon Wedge on Green Towel |

Makes 6 cupcakes
Macros per cupcake: 149 calories | 3.6 g net carbs | 12.3 g protein


1 scoop Quest Salted Caramel Protein Powder
1/4 cup coconut flour
1/4 cup erythritol
1 tsp. baking powder
1/4 cup coconut butter, softened
1/2 cup unsweetened almond milk
2 Tbsp. lemon juice
1 Tbsp. lemon extract


1/2 scoop Quest Salted Caramel Protein Powder
1/4 cup erythritol
7 oz. Greek yogurt
1 Tbsp. lemon juice
Yellow food coloring to desired color


  1. Preheat oven to 375 degrees F and prepare a 6-cup muffin tin with Silpat liners.
  2. In a large bowl, add all cupcake ingredients and mix until well combined.
  3. Evenly divide batter among 6 liners, filling cups at least 3/4 full.
  4. Bake about 18 minutes, or until a toothpick comes out clean.
  5. While cupcakes are baking, prepare frosting: In a large bowl, add all frosting ingredients and stir until smooth. Place in refrigerator to chill until ready to use.
  6. Once baked, let cupcakes cool completely before frosting. Add sprinkles, if desired.