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Read the full recipe after the video.
Recipe Summary
prep: 35 mins
total: 1 hr 20 mins
Yield: Makes 14
lemon-yogurt-cupcakes-014-d111260.jpg
Ingredients
Ingredient Checklist
1 3/4 cups white whole-wheat flour
1 1/4 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon coarse salt
4 tablespoons unsalted butter, room temperature
3/4 cup sugar
1 teaspoon finely grated lemon zest, plus 2 teaspoons fresh lemon juice
1 teaspoon pure vanilla extract
1 large egg, room temperature
1 1/2 cups plain low-fat yogurt
Raspberry Frosting
Gallery
Read the full recipe after the video.
Recipe Summary
prep: 35 mins
total: 1 hr 20 mins
Yield: Makes 14
lemon-yogurt-cupcakes-014-d111260.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary
prep: 35 mins
total: 1 hr 20 mins
Yield: Makes 14
Recipe Summary
prep: 35 mins
total: 1 hr 20 mins
Yield: Makes 14
prep: 35 mins
total: 1 hr 20 mins
prep:
35 mins
total:
1 hr 20 mins
Yield: Makes 14
Makes 14
lemon-yogurt-cupcakes-014-d111260.jpg
lemon-yogurt-cupcakes-014-d111260.jpg
Ingredients
Ingredients
- 1 3/4 cups white whole-wheat flour
- 1 1/4 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon coarse salt
- 4 tablespoons unsalted butter, room temperature
- 3/4 cup sugar
- 1 teaspoon finely grated lemon zest, plus 2 teaspoons fresh lemon juice
- 1 teaspoon pure vanilla extract
- 1 large egg, room temperature
- 1 1/2 cups plain low-fat yogurt
- Raspberry Frosting
Directions
Preheat oven to 350 degrees. Whisk together flour, baking powder, baking soda, and salt in a bowl. In another bowl, beat butter, sugar, and lemon zest on medium speed until well combined, about 3 minutes. Beat in lemon juice, vanilla, and egg. Add flour mixture in 3 batches, alternating with 2 additions of yogurt, beating until just combined (do not overmix).
Divide batter evenly among paper-lined standard muffin tins, filling each cup three-quarters full. Bake, rotating pan halfway through, until golden and a tester inserted in centers comes out clean, 18 to 20 minutes. Let cool completely in tins on wire racks before removing. Cupcakes can be stored at room temperature up to 2 days before spreading about 2 tablespoons frosting on each.
Reviews (4)
Add Rating & Review
109 Ratings
5 star values:
16
4 star values:
23
3 star values:
35
2 star values:
25
1 star values:
10
Reviews (4)
Add Rating & Review
109 Ratings
5 star values:
16
4 star values:
23
3 star values:
35
2 star values:
25
1 star values:
10
Add Rating & Review
109 Ratings
5 star values:
16
4 star values:
23
3 star values:
35
2 star values:
25
1 star values:
10
109 Ratings
5 star values:
16
4 star values:
23
3 star values:
35
2 star values:
25
1 star values:
10
109 Ratings
5 star values:
16
4 star values:
23
3 star values:
35
2 star values:
25
1 star values:
10
- 5 star values:
- 16
- 4 star values:
- 23
- 3 star values:
- 35
- 2 star values:
- 25
- 1 star values:
- 10
Martha Stewart Member
Rating: 3 stars
11/02/2019
Taste was great but they stuck to the paper liners, so only got the top half to eat. :( I followed everything exactly. I would make these again if they didn’t stick to the liners.
Martha Stewart Member
Rating: 1 stars
04/17/2018
These cupcakes go flat (maybe too much yogurt?) & it's NOT because my baking powder and/or baking soda has expired. I added more grated lemon peel, but didn't help the taste one bit! Don't waste your time or ingredients on this bummer recipe!!
Martha Stewart Member
Rating: 5 stars
09/22/2015
These were delicious! They baked perfectly and were nice and light and lemony. I will be making these again!
Martha Stewart Member
Rating: Unrated
08/19/2014
The recipe is more like a cheesecake rather than a cupcake. The centers of all of them fell while cooling in their pan. They were cooked until the toothpick came out clean.
Martha Stewart Member
Rating: 3 stars
11/02/2019
Taste was great but they stuck to the paper liners, so only got the top half to eat. :( I followed everything exactly. I would make these again if they didn’t stick to the liners.
Rating: 3 stars
Rating: 1 stars
04/17/2018
These cupcakes go flat (maybe too much yogurt?) & it's NOT because my baking powder and/or baking soda has expired. I added more grated lemon peel, but didn't help the taste one bit! Don't waste your time or ingredients on this bummer recipe!!
Rating: 1 stars
Rating: 5 stars
09/22/2015
These were delicious! They baked perfectly and were nice and light and lemony. I will be making these again!
Rating: 5 stars
Rating: Unrated
08/19/2014
The recipe is more like a cheesecake rather than a cupcake. The centers of all of them fell while cooling in their pan. They were cooked until the toothpick came out clean.
Rating: Unrated
All Reviews for Lemon-Yogurt Cupcakes
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Lemon-Yogurt Cupcakes
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
