Moist Yogurt Lemon Cupcakes (#2332)

Serves
Ready
12
35
Minutes
Prep
Cook
10
Minutes
25
Minutes
Categories
Cakes Desserts
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Ingredients

  • 1 1/4 cups All-Purpose Flour
  • 1 tsp Baking Powder
  • 1/4 tsp Salt
  • 1 cup Sugar
  • 1/2 cup Unsalted Butter melted and cooled
  • 1 large Eggs
  • 1/2 cup Plain Yogurt low-fat
  • 2 1/4 tsp Lemon Zest freshly grated
  • 3 tablespoons Lemon Juice freshly squeezed
  • 3/4 tsp Lemon Extract

Directions

  1. Preheat oven to 350° f (180° c).
  2. Coat muffin pan with cooking spray, then put paper liners inside the tin.
  3. Sift together flour, baking powder and salt in a medium bowl.
  4. Add sugar, butter and egg in a large bowl, whisking until smooth and well blended.
  5. Stir in yogurt, lemon zest and juice and lemon extract until smooth and well blended.
  6. Put flour mixture into the liquid mixture, stirring just until incorporated and smooth, do not over mix.
  7. Divide batter evenly among prepared muffin cups.
  8. Bake for about 25 minutes or until tops of cupcakes spring back when lightly touched.
  9. Transfer onto a wire rack, and allow to cool in pan on the wire rack for about 15 minutes.
  10. Remove from pan and cool completely on the wire rack.
  11. You can eat them plain, or you can frost the cupcakes with your favorite frosting.
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