Triple Lemon Cupcakes

Written by: Lianne Castelino

Published: Apr 1, 2015

Triple Lemon Cupcakes

We admit it! These super lemon-y, moist cupcakes aren't really for the kids - enjoy!
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Dessert
Servings 12 cupcakes
Calories 280 kcal


  • 1 cup Plain Organic Yogurt
  • 1 cup Sugar
  • 3 Egg
  • 1/2 cup Canola Oil
  • 2 Lemon Zest
  • 1/2 tsp Pure Vanilla Extract
  • 1 1/2 cup Unbleached Flour
  • 2 tsp Baking Powder
  • 1/2 tsp Salt
  • 3/4 cup Sugar Icing sugar
  • 7 tbsp Lemon Juice freshly squeezed
  • 1/4 cup Sugar


For the Cupcakes

  • 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.

For 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.

For the Icing

  • Combine the icing sugar with 2-3 tbsp lemon juice and spread on top of each cupcake.

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