Triple Lemon Cupcakes

Triple Lemon Cupcakes

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    Nutrition Facts
    Triple Lemon Cupcakes
    Amount Per Serving
    Calories 280 Calories from Fat 63
    % Daily Value*
    Total Fat 7g 11%
    Saturated Fat 1g 5%
    Polyunsaturated Fat 2g
    Monounsaturated Fat 4g
    Cholesterol 56mg 19%
    Sodium 212mg 9%
    Potassium 22mg 1%
    Total Carbohydrates 52g 17%
    Dietary Fiber 0.1g 0%
    Sugars 40g
    Protein 4g 8%
    Vitamin A 0.3%
    Vitamin C 4%
    Calcium 9%
    Iron 2%
    * Percent Daily Values are based on a 2000 calorie diet.
    Triple Lemon Cupcakes
    We admit it! These super lemon-y, moist cupcakes aren't really for the kids - enjoy!
    Servings Prep Time
    12 cupcakes 20 minutes
    Cook Time
    15-20 minutes
    Servings Prep Time
    12 cupcakes 20 minutes
    Cook Time
    15-20 minutes
    Triple Lemon Cupcakes
    We admit it! These super lemon-y, moist cupcakes aren't really for the kids - enjoy!
    Servings Prep Time
    12 cupcakes 20 minutes
    Cook Time
    15-20 minutes
    Servings Prep Time
    12 cupcakes 20 minutes
    Cook Time
    15-20 minutes
    Ingredients
    Units:
    Recipe Notes

    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.

    Triple Lemon Cupcakes – We admit it! These super lemon-y, moist cupcakes aren’t really for the kids – enjoy! – Plain Organic Yogurt, Sugar, Egg, Canola Oil, Lemon Zest, Pure Vanilla Extract, Unbleached Flour, Baking Powder, Salt, Sugar (Icing sugar), Lemon Juice (freshly squeezed), Sugar, – 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.