Easter Yogurt Lemon Cupcakes with Lemon Cream Cheese Frosting Recipe

Name: Easter Yogurt Lemon Cupcakes with Lemon Cream Cheese Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 cups flour, all-purpose; 1 teaspoon baking powder; 1/4 teaspoon salt; 1 cup sugar; 1/2 cup butter, unsalted melted and cooled; 1 large eggs; 1/2 cup yogurt, plain low-fat; 2 1/4 teaspoons lemon zest freshly grated; 3 tablespoons lemon juice freshly squeezed; 3/4 teaspoon lemon extract; 1 cup Lemon Cream Cheese Frosting, prepared (click to view recipe)

Servings: persons

1 1/4 cups flour, all-purpose
1 teaspoon baking powder
1/4 teaspoon salt
1 cup sugar
1/2 cup butter, unsalted melted and cooled
1 large eggs
1/2 cup yogurt, plain low-fat
2 1/4 teaspoons lemon zest freshly grated
3 tablespoons lemon juice freshly squeezed
3/4 teaspoon lemon extract
1 cup Lemon Cream Cheese Frosting, prepared (click to view recipe)

1
Preheat oven to 350F (180C).
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
Decorate these cupcakes with your own imagination, I used coconut flakes, chocolate eggs and orange, green gums.
12
Very easy to make and they look very cute.

798

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 1/4 cups flour, all-purpose, 1 teaspoon baking powder, 1/4 teaspoon salt, 1 cup sugar, and more.

Yes, Easter Yogurt Lemon Cupcakes with Lemon Cream Cheese Frosting falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Easter Yogurt Lemon Cupcakes with Lemon Cream Cheese Frosting

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