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.
Ingredients
| 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
|
* |
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.
Nutrition Facts
Serving Size 58g (2.0 oz)
