Lemon yoghurt cupcakes
35 min
Really simple! Measuring is easy to do - just use the container the yoghurt comes in - and the cake mixture is all made in one bowl.
Aeroz
1 person made this
Ingredients
Makes: 20 cupcakes
- 1 (150g) pot natural yoghurt
- 2 pots caster sugar
- 2 pots plain flour
- 3 eggs
- 1 pinch salt
- 2 teaspoons baking powder
- 1/2 pot vegetable oil
- 1 tablespoon lemon extract or lemon juice
Method
Prep:10min ›
Cook:25min ›
Ready in:35min
- Preheat the oven to 180 C / Gas 4. Grease a muffin tin or line with paper cases.
- Whisk together the yoghurt and caster sugar in a bowl. Whisk in the flour, then whisk in the eggs, one at a time, incorporating each egg well before adding the next.
- Stir in the salt, baking powder, vegetable oil and lemon extract or lemon juice. Fill the prepared cupcake moulds 2/3 full.
- Bake in the preheated oven until a skewer inserted near the centre comes out clean, about 25 minutes.
Lemon boost
For a boost of extra lemon flavour, add the zest of 1 unwaxed lemon to the cake mixture just after adding the lemon juice. You can also ice these cupcakes with lemon buttercream for a real treat!
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