Lemon Yogurt Cupcakes
Bright, zesty, and irresistibly moist, these Lemon Yogurt Cupcakes are the perfect bite-sized treat for any occasion! Made with creamy Greek yogurt, freshly squeezed lemon juice, and fragrant lemon zest, these cupcakes deliver a tangy citrus flavor balanced by a subtle sweetness. The addition of yogurt ensures a fluffy, tender crumb while keeping the cupcakes delightfully moist. Quick and easy to prepare, this recipe comes together in just 35 minutes and yields a dozen perfectly portioned delights. Whether dusted with powdered sugar for an elegant touch or enjoyed as-is, these lemon cupcakes are a refreshing dessert that’s sure to impress. Perfect for spring gatherings, tea parties, or a sunny afternoon treat, these Lemon Yogurt Cupcakes are a must-try for citrus dessert lovers.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 0.5 cups Unsalted butter (softened)
- 1 cups Granulated sugar
- 2 whole Large eggs
- 0.75 cups Plain Greek yogurt
- 3 tablespoons Fresh lemon juice
- 1 tablespoon Lemon zest
- 1 teaspoon Vanilla extract
- 2 tablespoons Powdered sugar (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, use a hand or stand mixer to cream the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.
Add the eggs, one at a time, beating well after each addition.
Mix in the Greek yogurt, fresh lemon juice, lemon zest, and vanilla extract until fully combined.
Gradually add the dry ingredients into the wet ingredients, mixing just until no flour streaks remain. Be careful not to overmix.
Spoon the batter evenly into the prepared muffin tin, filling each liner about two-thirds full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted in the center of a cupcake comes out clean.
Allow the cupcakes to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Optional: Dust the tops of the cooled cupcakes with powdered sugar before serving.
Nutrition Facts
Calories |
2636 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.4 g | 143% | |
| Saturated Fat | 66.3 g | 332% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 649 mg | 216% | |
| Sodium | 2116 mg | 92% | |
| Total Carbohydrate | 370.5 g | 135% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 223.8 g | ||
| Protein | 50.1 g | 100% | |
| Vitamin D | 3.5 mcg | 17% | |
| Calcium | 335 mg | 26% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 689 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
