We admit it! These super lemon-y, moist cupcakes aren't really for the kids - enjoy!
Serving: 12 cupcakes
Prep Time: 20 minutes
Cook Time: 15-20 minutes
INGREDIENTS
- 1 cup plain organic yogurt
- 1 cup sugar
- 3 large eggs
- 1/2 cup oil such as canola
- grated zest from 2 lemons
- 1/2 tsp vanilla extract
- 1 1/2 cups unbleached flour
- 2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup icing sugar
- 1/4 cup + 3 tbsp freshly squeezed lemon juice
- 1/4 cup sugar
DIRECTIONS
In a large bowl whisk the eggs, sugar, yogurt, lemon zest, oil and vanilla. In a separate bowl combine the flour, baking powder and salt. Combine the 2 mixtures and scrape into 12 greased and floured muffin tins. Bake at 350 for 15-18 minutes until a tester comes out clean. Allow cupcakes to cool in pan for 10 minutes. Make the glaze: combine the 1/4 cup lemon juice and 1/4 cup sugar in a saucepan. Stir over medium heat until sugar is dissolved. Take cupcakes out of tins, poke a few holes in each with bamboo skewer and spoon glaze over top. make the icing: combine the icing sugar with 2-3 tbsp lemon juice and spread on top of each cupcake.
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