Lemon Yogurt Cupcakes

Cupcakes, are in my opinion the perfect dessert for any occasion- from baby showers and graduations to weddings and birthday parties. They are so convenient as they can be eaten on the go or even assembled together to create the most beautiful wedding cake. No matter which kind of cupcake you are looking for, you are at the right place.

The 150 Best Cupcake Recipes cookbook by Julie Hasson and published by Robert Rose adds fun new twists on classic recipes.  All the recipes in this book look divine and ready to be eaten. Yum! You will also find 25 new vegan recipes and fun themed decorating ideas, techniques, and tips.

You will find on page 45 this flavor bursting Lemon Yogurt Cupcake recipe below. Check it out!

Lemon Yogurt Cupcakes

Makes 12 cupcakes

Preheat oven to 350°F (180°C)

Muffin pan, lined with paper liners

11⁄4 cups (300 mL) all-purpose flour

1 tsp (5 mL) baking powder

1⁄4 tsp (1 mL) salt 1 mL

1 cup (250 mL) granulated sugar

1⁄2 cup, (125 mL) unsalted butter, melted and cooled

1 egg

1⁄2 cup (125 mL) plain yogurt

2 tsp (10 mL) grated lemon zest

3 tbsp (45 mL) freshly squeezed lemon juice

1⁄2 tsp  (2 mL) lemon oil or lemon extract

 

Frosting, store-bought or homemade (see Frosting suggestions, below)

 

1. In a bowl, whisk together flour, baking powder and salt.
2. In a large bowl, whisk together butter, egg, and sugar until smooth. Add yogurt, lemon zest and juice, and lemon oil, beating until smooth. Add flour mixture, beating just until smooth.
3. Scoop batter into pan. Bake in oven for 22 to 25 minutes or until tops of cupcakes spring back when touched. Let cool in pan on rack for 10 minutes. Remove from pan and let cool completely on rack. Top cooled cupcakes with frosting.

Frosting suggestions: Vegan Lemon Glaze, Vanilla Cream Frosting or Lemon Cream.

For more cupcakes and dessert recipes, visit my Eat dessert page now! Enjoy!

Courtesy of 150 Best Cupcake Recipes by Julie Hasson © Reprinted with permission www.robertrose.ca.