Lemon yoghurt cupcakes
Lemon yoghurt cupcakes blend the tartness of lemon with the creaminess of Greek yogurt for a moist, fluffy treat. Perfect for gatherings or a home indulgence, they feature a subtle citrus flavor with an optional sweet glaze.
Cook time 30 min
Prep time 20 min
Ingredients:
1/2 cup butter1/2 cup sugar
3 eggs
2 tbsp lemon zest
2 tbsp lemon juice
1 cup all-purpose white wheat flour
1 tsp baking powder
3/4 cup greek yogurt
1/3 cup powdered sugar
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.
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!
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.
Lemon yoghurt cupcakes FAQ:
Bake the cupcakes in a preheated oven at 350°F (175°C) for 18-22 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean or with just a few crumbs.
Use a standard 12-cup cupcake tin lined with paper liners or lightly greased. This recipe is designed for that size, yielding about 12 cupcakes.
Store any leftover cupcakes in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to a week.
Yes, you can use regular yogurt or a dairy-free alternative such as almond or coconut yogurt. Keep in mind that this might slightly alter the flavor and texture.
Dense cupcakes may result from overmixing the batter or not incorporating enough air during creaming. Make sure to mix the batter just until combined and ensure your butter is well-creamed before adding other ingredients.
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.
Nutrition per serving
8 ServingsCalories 330kcal
Protein 8g
Carbohydrates 40g
Fiber 0.87g
Sugar 20g
Fat 15g
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