Thursday, July 7, 2011

Lemon Yogurt Cupcakes

Prior to going back to work, I found myself baking regularly which was quite weird since I never thought of myself as much of a baker. I guess I really liked the idea of having something baking when I had visitors or bringing baked goods to a get together. In any event, I have to say that I got more of the hang of it in the recent past and am enjoying baking at this point. I did however have quite an epic baking fiasco when I was making baby’s birthday cake. I am happy to report that it ended well though and everyone was quite impressed with the finished product. I will have to see when I have a little time to blog about baby’s tiger cake since it was quite a production.

In terms of these cupcakes, these are definitely something you can make in a time crunch. I have been loving baking with yogurt and buttermilk in general since I find that the results are usually very moist and everything I’ve been baking with which includes either ingredient has been turning out almost perfect.

(makes approximately 12 cupcakes)


1 1/2 cups Flour
2 tsp. Baking Powder
1/2 tsp. Salt
1 cup Greek Yogurt
1 cup Sugar
3 Eggs
2 tsp. Lemon Zest
1/2 tsp. Vanilla Extract
1/2 cup Vegetable Oil
1/3 cup Lemon Juice


Preheat the oven to 350F. Line the cupcake pan with cupcake liners or grease pan.

In a medium sized bowl, sift together the flour, baking powder and salt.

In a large bowl, whisk together the yogurt, sugar, eggs, lemon zest, vanilla extract, oil and lemon juice.

Slowly add in the dry ingredients, whisking until combined. (If you like, you can also add fruit at this point)

Using an ice cream scoop or two spoons, scoop batter into cupcake liners or greased pan.

Bake for approximately 20 to 25 minutes until pale golden. Allow to cool, then enjoy!

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