Easter Yogurt Lemon Cupcakes with Lemon Cream Cheese Frosting
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; frost them with the delicious lemon cream cheese frosting, decorate them into your favorite Easter characters. Everyone will enjoy these cute and delicious cupcakes.
Yield
12 servingsPrep
10 minCook
25 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ¼ | cups | all-purpose flour |
|
| 1 | teaspoon | baking powder |
|
| ¼ | teaspoon | salt |
|
| 1 | cup | sugar |
|
| ½ | cup |
butter, unsalted
melted and cooled |
|
| 1 | large | eggs |
|
| ½ | cup |
yogurt, plain
low-fat |
|
| 2 ¼ | teaspoons |
lemon zest
freshly grated |
|
| 3 | tablespoons |
lemon juice
freshly squeezed |
|
| ¾ | teaspoon | lemon extract |
*
|
| 1 | cup | Lemon Cream Cheese Frosting |
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.
Decorate these cupcakes with your own imagination, I used coconut flakes, chocolate eggs and orange, green gums.
Very easy to make and they look very cute.
Comments
Delightful spring dessert!