YOGURT CUPCAKES RECIPES
LEMON YOGURT CUPCAKES RECIPE - FOOD.COM
Make and share this Lemon Yogurt Cupcakes recipe from Food.com.
Total Time 35 minutes
Prep Time 10 minutes
Cook Time 25 minutes
Yield 12 cupcakes, 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350F and use muffin pan, lined with paper liners.
- In a small bowl, mix together flour, baking powder and salt.
- In a large bowl, whisk together sugar, butter and egg until smooth. Add yogurt, lemon zest and juice and lemon extract, beating until smooth. Add flour mixture, beating just until smooth.
- Scoop batter into prepared pan. Bake in preheated oven for 22 to 25 minutes or until tops of cupcakes spring back when lightly touched. Let cool in pan on rack for 10 minutes. Remove from pan and let cool completely on rack.
- Top cooled cupcakes with your favorite icing.
Nutrition Facts : Calories 193.5, FatContent 8.5, SaturatedFatContent 5.2, CholesterolContent 37.2, SodiumContent 90.8, CarbohydrateContent 27.5, FiberContent 0.4, SugarContent 17.3, ProteinContent 2.3
LEMON-YOGURT CUPCAKES RECIPE | MARTHA STEWART
The frosting for these cupcakes is tinted a pretty pale shade of pink with pureed raspberries (not food coloring), which also adds flavor. Martha made this recipe on "Martha Bakes" episode 808.
Provided by Martha Stewart
Categories Cupcake Recipes
Total Time 1 hours 20 minutes
Prep Time 35 minutes
Yield Makes 14
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Whisk together flour, baking powder, baking soda, and salt in a bowl. In another bowl, beat butter, sugar, and lemon zest on medium speed until well combined, about 3 minutes. Beat in lemon juice, vanilla, and egg. Add flour mixture in 3 batches, alternating with 2 additions of yogurt, beating until just combined (do not overmix).
- Divide batter evenly among paper-lined standard muffin tins, filling each cup three-quarters full. Bake, rotating pan halfway through, until golden and a tester inserted in centers comes out clean, 18 to 20 minutes. Let cool completely in tins on wire racks before removing. Cupcakes can be stored at room temperature up to 2 days before spreading about 2 tablespoons frosting on each.
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LEMON YOGHURT CUPCAKES RECIPE | GOOD FOOD
Everybody should have a cupcake recipe up their sleeve to knock up on demand for a party, dessert or for no reason whatsoever. Yoghurt gives the cake a moist, tender crumb, the flavour is gently lemony, rich and light, and the yoghurt icing adds a beautiful texture.
From goodfood.com.au
Total Time 45 minutes
Category Snacks
From goodfood.com.au
Total Time 45 minutes
Category Snacks
1. Preheat oven to 180C (160C fan-forced), and place paper cases into a large cupcake tray.
2. In the bowl of an electric mixer, beat the butter and sugar until pale and smooth, about 3 minutes. Scrape down the sides once or twice, for a smoother mixture.
3. Add the eggs one at a time, beating between each addition.
4. Working quickly and lightly, fold in half the sifted flour with a spatula, followed by half the yoghurt. Fold in the remaining flour, followed by remaining yoghurt, lemon juice and zest.
5. Using two spoons – one to pick up the mixture, one to scrape off – fill the paper cases to just two-thirds-full. Bake in the centre of the oven for 20 minutes or until the top is springy to the touch and an inserted bamboo skewer comes out clean. Allow to cool completely on a wire rack.
6. To make the icing, mix the yoghurt and lemon juice into the sifted icing sugar and beat until thick and smooth, adding extra lemon juice by the drop until you have a soft consistency. Drip a teaspoonful on each cake, tilting to help it slowly spread. Top with a lemon jube and allow to set before serving.
Tip: You can use an ice-cream scoop to evenly divide the cupcake batter between paper cases.
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