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.

    4 people made this

    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

    Prep:10min  ›  Cook:25min  ›  Ready in:35min 

    1. Preheat the oven to 180 C / Gas 4. Grease a muffin tin or line with paper cases.
    2. 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.
    3. Stir in the salt, baking powder, vegetable oil and lemon extract or lemon juice. Fill the prepared cupcake moulds 2/3 full.
    4. 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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