Lemon yoghurt cupcakes
Delight your taste buds with these zesty Lemon Yoghurt Cupcakes. Made with tangy Greek yogurt, fresh lemon zest, and juice, these moist and fluffy treats are perfect for any occasion. Whip up a batch of these easy-to-make cupcakes for a refreshing dessert that's sure to impress!
- 07 Apr 2025
- Cook time 30 min
- Prep time 20 min
- 8 Servings
- 9 Ingredients
Lemon yoghurt cupcakes are a delightful treat that combines the tangy flavor of lemons with the creamy richness of Greek yogurt. These cupcakes are moist, fluffy, and have a refreshing citrusy taste that makes them perfect for any occasion. Whether you're baking for a party, a family gathering, or just to enjoy at home, this recipe is sure to impress.
Ingredients:
Instructions:
- Preheat your oven to 350°F (175°C).
- Line a cupcake tin with paper liners or lightly grease it with butter.
- In a large mixing bowl, cream together the 1/2 cup butter and 1/2 cup sugar until light and fluffy. This should take about 2-3 minutes using a hand mixer or stand mixer.
- Add the 3 eggs one at a time, making sure to beat well after each addition. This helps to incorporate more air and ensures a lighter cupcake.
- Mix in the 2 tbsp lemon zest and 2 tbsp lemon juice. Stir until fully integrated.
- In a separate bowl, whisk together the 1 cup all-purpose flour and 1 tsp baking powder.
- Gradually add the flour mixture to the butter mixture, alternating with the 3/4 cup Greek yogurt, starting and ending with the flour mixture. Mix until just combined. Do not overmix as this can make the cupcakes dense.
- Using a spoon or an ice cream scoop, fill each cupcake liner about 2/3 full with the batter.
- Bake in the preheated oven for 18-22 minutes or until a toothpick inserted into the center of a cupcake comes out clean or with just a few crumbs.
- Allow the cupcakes to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.
- In a small bowl, mix the 1/3 cup powdered sugar with a few drops of water or lemon juice to create a simple glaze. Drizzle over the cooled cupcakes for a sweet, tangy finish.
- Enjoy your delightful lemon yoghurt cupcakes with a cup of tea or as a refreshing dessert!
Tips:
- Ensure that all your ingredients are at room temperature before you start mixing. This helps in achieving a smoother batter and better consistency.
- When zesting the lemons, make sure to only use the yellow part of the skin and avoid the white pith as it's bitter.
- Do not overmix the batter once you add the flour. Overmixing can result in denser cupcakes.
- You can test if the cupcakes are done by inserting a toothpick into the center. If it comes out clean, they're ready.
- Let the cupcakes cool completely before frosting or adding any toppings to prevent the icing from melting.
Lemon yoghurt cupcakes are easy to make and wonderfully delicious. They bring together the tanginess of lemons and the creaminess of yogurt to create a perfect balance of flavors. Follow the tips provided to ensure your cupcakes turn out moist and flavorful. Serve them at your next event or enjoy them as a personal treat to satisfy your sweet cravings.
| Nutrition Facts | |
|---|---|
| Serving Size | 110 grams |
| Energy | |
| Calories 330kcal | 17% |
| Protein | |
| Protein 8g | 5% |
| Carbohydrates | |
| Carbohydrates 40g | 12% |
| Fiber 0.87g | 2% |
| Sugar 20g | 20% |
| Fat | |
| Fat 15g | 17% |
| Saturated 7g | 25% |
| Cholesterol 110mg | - |
| Vitamins | |
| Vitamin A 140ug | 15% |
| Choline 70mg | 13% |
| Vitamin B1 0.11mg | 9% |
| Vitamin B2 0.14mg | 11% |
| Vitamin B3 0.51mg | 3% |
| Vitamin B6 0.05mg | 3% |
| Vitamin B9 22ug | 5% |
| Vitamin B12 0.36ug | 15% |
| Vitamin C 0.48mg | 1% |
| Vitamin E 0.22mg | 1% |
| Vitamin K 1.10ug | 1% |
| Minerals | |
| Calcium, Ca 80mg | 6% |
| Copper, Cu 0.07mg | 7% |
| Iron, Fe 0.74mg | 7% |
| Magnesium, Mg 16mg | 4% |
| Phosphorus, P 120mg | 10% |
| Potassium, K 100mg | 3% |
| Selenium, Se 14ug | 25% |
| Sodium, Na 100mg | 7% |
| Zinc, Zn 0.69mg | 6% |
| Water | |
| Water 40g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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