LEMON ZUCCHINI CUPCAKES RECIPES

Steps:

• Preheat the oven to 350 degrees F.
• Mix together the baking powder, baking soda, flour and salt in a small bowl.
• Combine the eggs, sugar, oil, lemon juice, milk, lemon rind, and almond extract in a large bowl.
• Stir in the dry ingredients into the wet mixture until well combined.
• Stir in the zucchini.
• Line a cupcake pan with papers, then fill each well ? full.
• Bake for 15 to 17 minutes or until a toothpick comes out clean.
• Cool on a wire rack.
• Serve with desired frosting, and enjoy!

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
• Mix flour, 3/4 cup sugar, baking powder, baking soda, and salt in a large bowl; make a well in the center of the flour mixture. Mix zucchini, yogurt, butter, egg, 1 tablespoon lemon juice, and 1 tablespoon lemon zest in a separate bowl; pour yogurt mixture into well. Gently stir yogurt, slowly incorporating the flour mixture until just blended. Batter may be slightly lumpy. Pour batter evenly into prepared muffin cups.
• Bake in preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 20 minutes.
• While muffins are baking, whisk 1/3 cup lemon juice, 1/4 cup sugar, and 2 teaspoons lemon zest together in a saucepan over medium heat until mixture comes to a simmer and sugar is dissolved, about 5 minutes. Cover and keep glaze warm over low heat.
• Poke each muffin several times with a toothpick; spoon glaze over muffins. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.