Vegetarian food blog featuring delicious and nutritious whole food recipes, creative baking and luscious chocolate.

Blueberry Cupcakes with Lemon – Sugar Free

Sugar Free Lemon Blueberry Cupcakes

A tasty fruity cupcake with a tart but creamy topping. The colour is quite striking and as the lemon blueberry cupcakes are sugar free, they’re relatively low in calories.

When I borrowed the Primrose Bakery Christmas book out of the library a few weeks ago, I bookmarked several of the recipes. The one for blueberry cupcakes caught my eye, mostly for the fabulously coloured icing. It’s a rare occasion for me to use food dyes, but I do like my food to be colourful. Icing made with natural fruit juice is a win win and even more so with this sugar free version.


Natvia is a natural sugar free sweetener that has a similar look and feel to sugar. Even the cardboard packs look like the sort of thing bakers are used to using. It also has the same bulk, which makes it ideal for baking as you can swap the sugar in pretty much any recipe for Natvia.

It’s made in Australia from stevia and erythritol. Both of these come from natural sources and do not harm teeth or give insulin spikes, which makes them suitable for diabetics as well as everyone else. The stevia content is balanced so that its rather distinctive aftertaste is less pronounced than other stevia products I’ve tried. The really big plus of course is that it is calorie free.

Sugar Free Lemon Blueberry Cupcakes

These blueberry cupcakes are very different to my recipe for wild blueberry cupcakes. I made them with a wild blueberry powder rather than the fresh fruit. They also contain white chocolate.

I tinkered with the original recipe as I do and made the cakes more lemony as well as a little less sweet. They tasted good with a light moist sponge, but the icing was superb; it was both sweet and sour and very fruity. I veered off from the recipe and made a cream cheese version which I shall now be making again and again.

Half a sugar free blueberry lemon cupcake.

With these sugar-free lemon blueberry cupcakes you can have your cake and eat it, safe in the in the knowledge that your calorie count is low.

If, however, you’re happy to include sugar, then do a straight swap. Use golden caster sugar instead of the Natvia and icing sugar instead of the Natvia icing.

Other Refined Sugar-Free Cakes You Might Like

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Thanks for visiting Tin and Thyme. If you make these sugar free cupcakes with blueberries and lemon, I’d love to hear about it in the comments below. Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them.

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Blueberry Cupcakes. PIN IT.

Sugar-free lemon blueberry cupcakes.

Blueberry Cupcakes – The Recipe

Blueberry Lemon Cupcakes
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Sugar Free Blueberry Lemon Cupcakes

A tasty fruity cupcake with a tart but creamy topping. The colour is quite striking and the cakes being sugar free are relatively low in calories.
Prep Time30 mins
Cook Time20 mins
Total Time50 mins
Course: Afternoon Tea
Cuisine: British
Keyword: blueberries, cupcakes, lemons, sugar-free
Servings: 12 cupcakes
Calories: 266kcal
Author: Choclette


  • 200 g blueberries
  • 250 g Natvia
  • 1 lemon
  • 170 g + 50g unsalted butter
  • 2 large eggs (I used duck eggs)
  • 250 g flour (half wholemeal, half plain)
  • 1 tsp baking powder
  • 100 g cream cheese
  • 50 g Natvia icing


  • Grate the lemon zest into a large mixing bowl.
  • Put all but 12 blueberries into a small pan, squeeze in the juice from the lemon and add 50g Natvia.
  • Simmer over a low heat for a couple of minutes. Strain the juice and remove the blueberries. Return the juice to the pan and simmer for a few more minutes to make a thick syrup. Leave to cool.
  • Cream the butter with the lemon zest and remaining Natvia until light and fluffy.
  • Beat in the eggs, one at a time.
  • Sieve in the flour and baking powder and stir in.
  • Add the blueberries taken from the syrup and fold in.
  • Divide the mixture between 12 cupcakes cases and bake at 180℃ (350℉, Gas 4) for about 20 minutes when the cakes should be well risen and golden brown.
  • Cream the remaining butter with the Natvia icing until light and fluffy, then beat in the cream cheese and as much of the syrup as the mix will take without it becoming runny.
  • Spread the icing on top of the cakes and decorate with the reserved blueberries.


Adapted from Primrose Bakery Christmas by Martha Swift
If you're not fussed about using sugar, just use golden caster sugar instead of the Natvia and golden icing sugar instead of the Natvia icing.
Please note: calories and other nutritional information are per serving. They're approximate and will depend on exact ingredients used.


Calories: 266kcal | Carbohydrates: 20g | Protein: 5g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 76mg | Sodium: 41mg | Potassium: 93mg | Fiber: 3g | Sugar: 2g | Vitamin A: 619IU | Vitamin C: 6mg | Calcium: 38mg | Iron: 1mg

I was commissioned to create a recipe using these Natvia products. I was not required to write a positive review and as always, all opinions are my own. Thank you for your support of the brands and organisations that help to keep Tin and Thyme blithe and blogging.


  1. Rebecca Smith

    31st May 2015 at 11:42 am

    These sound incredible, I will have to give them a go!

    • Choclette

      31st May 2015 at 8:45 pm

      Thanks Rebecca, fresh fruit in cakes is pretty much always a winner with me.

  2. Terri

    31st May 2015 at 11:47 am

    They look and sound wonderful. I am useless in the kitchen when it comes to baking but I still enjoy having a go.

    • Choclette

      31st May 2015 at 8:49 pm

      Enjoying it is the main thing Terri, I bet you’re not nearly as bad as you think you are.

  3. Dom

    31st May 2015 at 12:10 pm

    look at that icing! Well HELLO! I’m never 100% sure about the sugar free natural sugars but always good to know they work well. it’s a texture thing for me.

    • Choclette

      31st May 2015 at 8:52 pm

      Texture-wise, the Natvia worked much better than other sugar-free products I’ve used for baking Dom, but as you know, I am not averse to a little sugar 😉 The icing was fabuloso.

  4. Kath

    31st May 2015 at 1:11 pm

    Gorgeous! I picked up a copy of the primrose bakery books from my local charity shop. These cupcakes look delicious.

    • Choclette

      31st May 2015 at 8:55 pm

      Thank Kath. You’re always picking up good books in that charity shop of yours. I like the ideas the Primrose Bakery books have, although they tend to use more sugar than I would.

      • Kath

        1st June 2015 at 7:52 pm

        I know, it’s blooming marvellous at that charity shop. I have been picking up a load of American cook books lately. I want to meet the person/people that drop them off in there. Then the Oxfam shop had a copy of Michael Pollan’s Cooked and Wille Harcourt Cooze’s book the other day. I very nearly kissed the lady at the till. But managed to refrain myself in time. Both have been brilliant reads.

        • Choclette

          1st June 2015 at 8:04 pm

          Ooh wonderful. I have Willie’s book – recently picked up in a remainder shop, but not Michael Pollan’s, which I really ought to get hold of.

  5. Becca @ Amuse Your Bouche

    31st May 2015 at 5:15 pm

    I love the idea of using a natural sweetener instead of sugar! These look lovely 🙂

    • Choclette

      31st May 2015 at 8:56 pm

      Thanks Becca, it’s jolly useful to have a calorie free sweetener up one’s sleeve that isn’t bad for you in some way.

  6. Munchies and munchkins

    31st May 2015 at 5:37 pm

    These look amazing. So colourful and they just beg to be bitten into. Yum.

    • Choclette

      31st May 2015 at 8:57 pm

      I just loved the icing on these, it was so vibrant and ever so tasty too 😉

  7. Tracy

    31st May 2015 at 6:21 pm

    The colour of the icing is gorgeous. I do love blueberries baked into cakes as they become so moist.

    • Choclette

      31st May 2015 at 9:00 pm

      I’m with you on blueberries in cakes Tracy, well pretty much any fresh fruit really 🙂

  8. Jen

    31st May 2015 at 6:43 pm

    Love the colour of the icing. Have never attempted sugar free baking and didn’t even really know what Natvia was so thanks for enlightening me. I’ll have to do some experimenting with my baking.

    • Choclette

      31st May 2015 at 9:04 pm

      Thanks Jen, the colour is wonderfully vibrant – it tastes rather good too. I’ve tried a few stevia based products and this is definitely the best of them.

  9. Laura@howtocookgoodfood

    31st May 2015 at 9:47 pm

    That icing is such a glorious colour, I would choose this cake for that alone!

    • Choclette

      1st June 2015 at 8:32 am

      Me too Laura – as long as I knew the colour came from an integral ingredient – I am not a fan of food dyes.

  10. ManjiriK

    1st June 2015 at 11:00 am

    Yummy colours and I love that these products are safe even for diabetics and do not give crazy sugar spikes! Makes me want to get back to baking!

    • Choclette

      1st June 2015 at 1:49 pm

      Ah yes indeed Manjiri, don’t give up on the baking!

  11. Carolyn blogs

    1st June 2015 at 11:57 am

    I used to bake with Xylitol years ago when I was dieting. I kind of forgot about sugar alternatives since but I’d be curios to give this a go. I’ve just made a lime and ginger drizzle cake which is sat on the side cooling at the moment. I wonder how natvia would taste for the drizzle. This is my fave kind of cake but I always think that there’s too much sugar in it.

    • Choclette

      1st June 2015 at 1:52 pm

      Ooh lime and ginger is a lovely combination. Luckily for you, you don’t live next door carolyn or I might be popping around for a slice. Xylitol has calories I believe, although a lot less then sugar. Natvia has none. It is more distinctive in taste though, so I think you’d have to try it and see what you thought.

  12. Bintu @ Recipes From A Pantry

    1st June 2015 at 1:49 pm

    I have yet to try Natvia in baking and must do so one of these days.

    • Choclette

      1st June 2015 at 1:56 pm

      Well it’s jolly useful to be able to bake without using sugar from time to time Bintu.

  13. sarah

    1st June 2015 at 1:52 pm

    these look so cute! i love the pink icing! pinned. 🙂

    • Choclette

      1st June 2015 at 1:56 pm

      Thank you Sarah. The icing was my favourite part. I loved the colour and it tasted wonderfully fruity too.

  14. Angie@Angie's Recipes

    1st June 2015 at 7:02 pm

    That pinky frosting looks really beautiful!

    • Choclette

      1st June 2015 at 8:02 pm

      Thanks Angie – such are the power of blueberries 🙂

  15. Hannah

    1st June 2015 at 8:05 pm

    Oh my wow. These look so so good. I am a huge pink lover so I think I’ll be having a go at that insane pink, it’s gorgeous!

    • Choclette

      1st June 2015 at 9:02 pm

      It’s a wonderful colour isn’t it Hannah? Tastes good too 🙂

  16. Heidi Roberts

    2nd June 2015 at 10:20 pm

    I think lemons and blueberries were made to be together! Love cupcakes with them.

    • Choclette

      3rd June 2015 at 10:09 am

      I’m with you there Heidi, lemons give a certain needed sharpness to blueberries I feel.

  17. Janice

    5th June 2015 at 10:22 pm

    These are so pretty and I’ll bet they taste great too.

    • Choclette

      6th June 2015 at 9:16 am

      Thanks Janice, the blueberry lemon cheese icing was the best bit – sweet, tart and creamy.


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