Ingredients for Lemon Yogurt Cupcakes
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- Granulated Sugar
- Unsalted Butter
- 2 large eggs
- Plain Yogurt
- 2 tablespoons lemon zest
- Fresh Lemon Juice
- 1 teaspoon lemon extract
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How to Make Lemon Yogurt Cupcakes
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together 1 ½ cups all-purpose flour, 2 teaspoons baking powder, and ½ teaspoon salt. Set aside.
- In a large bowl, cream together ½ cup (1 stick) unsalted butter and 1 cup granulated sugar until light and fluffy. Beat in 2 large eggs one at a time, mixing well after each addition.
- Add 1 cup plain yogurt, 2 tablespoons lemon zest, ¼ cup lemon juice, and 1 teaspoon lemon extract. Beat until thoroughly combined.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Fill each cupcake liner about ¾ full.
- Bake for 22-25 minutes, or until a toothpick inserted into the center comes out clean. The tops should spring back lightly when touched.
- Let the cupcakes cool in the muffin tin for 10 minutes.
- Carefully remove the cupcakes from the tin and let them cool completely on a wire rack.
- Once completely cool, frost with your favorite lemon icing or cream cheese frosting.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
69g
Fat
26g
Carbs
9g
