Ingredients for Extra Moist Lemon Cupcakes
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 cup (2 sticks) unsalted butter
- ¼ cup granulated sugar (for syrup)
- 4 large eggs
- 2 tablespoons lemon zest
- ¼ cup fresh lemon juice (for syrup)
- 1 cup plain yogurt
- 1 teaspoon lemon extract
- Granulated Sugar
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How to Make Extra Moist Lemon Cupcakes
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a small bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking soda, 1 teaspoon baking powder, and ½ teaspoon salt. Set aside.
- In a medium bowl, cream together 1 cup (2 sticks) unsalted butter until light and fluffy.
- With mixer on high speed, gradually beat in 1 ¾ cups granulated sugar until the mixture is very light and fluffy.
- Reduce mixer speed to medium. Beat in 4 large eggs, one at a time, until just combined. Then, beat in ½ cup fresh lemon juice, 2 tablespoons lemon zest, and 1 teaspoon lemon extract.
- Reduce mixer speed to low. Alternately add the dry ingredients (flour mixture) and 1 cup plain yogurt, beginning and ending with the dry ingredients. Beat until just combined.
- Fill the prepared muffin liners about ¾ full.
- Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean.
- While the cupcakes are baking, prepare the lemon syrup: In a small bowl, whisk together ¼ cup fresh lemon juice and ¼ cup granulated sugar until the sugar is dissolved.
- Gently remove the cupcakes from the muffin tin and place them back in the liners.
- Spoon the lemon syrup evenly over the warm cupcakes.
- Let the cupcakes cool completely in the muffin tin on a wire rack. Handle gently, as they will be tender and sticky.
- Enjoy!
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
59g
Fat
20g
Carbs
8g
