Description

Lemon Cupcakes are bright, tangy treats that offer a perfect balance of citrus flavor and sweetness, with a moist and tender crumb that makes them a delightful snack or dessert for any occasion.

Ingredients

Scale

1 1/2 cups All-purpose Flour (unbleached)
1 1/2 teaspoons Baking Powder
1/4 teaspoon Sea Salt
1 cup Organic Cane Sugar
1/2 cup Unsalted Butter (softened)
1/2 cup Plain Greek Yogurt
2 units Large Eggs (room temperature)
2 tablespoons Fresh Lemon Zest
3 tablespoons Freshly Squeezed Lemon Juice
1 teaspoon Pure Vanilla Extract

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Instructions

Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with unbleached paper liners
In a large mixing bowl, beat the softened butter and cane sugar together until pale and fluffy
Add the eggs one at a time, followed by Greek yogurt, vanilla extract, lemon juice, and lemon zest, mixing until smooth
In a separate bowl, whisk together the flour, baking powder, and sea salt
Gently fold the dry ingredients into the wet mixture until just combined
Scoop the batter into the prepared liners, filling each about two-thirds full
Bake for 18 to 22 minutes or until a toothpick inserted comes out clea
Allow to cool in the pan for 5 minutes before transferring to a wire rack to cool completely

Notes

Use organic lemons for best flavor and avoid pesticides.

For a gluten-free option, use a 1:1 gluten-free baking blend.

Prep Time: 20 mins
Cook Time: 22 mins
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cupcake
Calories: 185 kcal
Sugar: 14g
Sodium: 110mg
Fat: 8g
Saturated Fat: 5g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 1g
Protein: 4g
Cholesterol: 45mg