Search
by Ingredient

Moist Yogurt Lemon Cupcakes

StarStarStarStarEmpty star

Your rating

Moist Yogurt Lemon Cupcakes

These yogurt lemon cupcakes are delicious, they are so moist and lemony; if you don't have lemon extract, just add more freshly grated lemon zest and juice; you can eat them plain or you can frost them with any kind of creamy frosting, which adds some creaminess and sweetness. Absolutely a great cupcake recipe that everybody loves.

 

Yield

12 servings

Prep

10 min

Cook

25 min

Ready

40 min
Trans-fat Free, Low Sodium

Ingredients

Amount Measure Ingredient Features
1 ¼ cups all-purpose flour
Camera
1 teaspoon baking powder
Camera
¼ teaspoon salt
Camera
1 cup sugar
Camera
½ cup butter, unsalted
melted and cooled
Camera
1 large eggs
Camera
½ cup yogurt, plain
low-fat
Camera
2 ¼ teaspoons lemon zest
freshly grated
Camera
3 tablespoons lemon juice
freshly squeezed
Camera
¾ teaspoon lemon extract
* Camera

Ingredients

Amount Measure Ingredient Features
296 ml all-purpose flour
Camera
5 ml baking powder
Camera
1.3 ml salt
Camera
237 ml sugar
Camera
118 ml butter, unsalted
melted and cooled
Camera
1 large eggs
Camera
118 ml yogurt, plain
low-fat
Camera
11 ml lemon zest
freshly grated
Camera
45 ml lemon juice
freshly squeezed
Camera
3.8 ml lemon extract
* Camera

Directions

Preheat oven to 350℉ (180℃).

Coat muffin pan with cooking spray, then put paper liners inside the tin.

Sift together flour, baking powder and salt in a medium bowl.

Add sugar, butter and egg in a large bowl, whisking until smooth and well blended.

Stir in yogurt, lemon zest and juice and lemon extract until smooth and well blended.

Put flour mixture into the liquid mixture, stirring just until incorporated and smooth, do not over mix.

Divide batter evenly among prepared muffin cups.

Bake for about 25 minutes or until tops of cupcakes spring back when lightly touched.

Transfer onto a wire rack, and allow to cool in pan on the wire rack for about 15 minutes.

Remove from pan and cool completely on the wire rack.

You can eat them plain, or you can frost the cupcakes with your favorite frosting.



* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 58g (2.0 oz)
Amount per Serving
Calories 19240% from fat
 % Daily Value *
Total Fat 9g 13%
Saturated Fat 5g 26%
Trans Fat 0g
Cholesterol 39mg 13%
Sodium 61mg 3%
Total Carbohydrate 9g 9%
Dietary Fiber 0g 2%
Sugars g
Protein 5g
Vitamin A 5% Vitamin C 4%
Calcium 3% Iron 4%
* based on a 2,000 calorie diet How is this calculated?
 

Email this recipe