I had to bake tonight since the weather’s gotten a little cooler. 75 degrees instead of 95. I was being harrassed about the lack of baked goods around here lately, in other words: “Yes, sorbet and panna cotta are wonderful, but give us the damn cupcakes bitch.” My public wanted my sweet fluffy cupcakes and who am I to deny them?

So… lemon felt summery to me, and I had a whole bucket load of yogurt left over from aforementioned panna cotta… hence, lemon yogurt cupcakes. Thank you Recipezaar.

This made about 17 cupcakes for me.

LEMON YOGURT CUPCAKES

Ingredients:

• 1 ¼ cups flour
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 1 cup granulated sugar
• ½ cup unsalted butter, melted and cooled
• 1 egg
• ½ cup plain yogurt
• 2 teaspoons grated lemon zest
• 3 tablespoons fresh lemon juice
• ½ teaspoon lemon extract (or lemon oil)

Then you will:

1. Preheat oven to 350F and use muffin pan, lined with paper liners.
2. In a small bowl, mix together flour, baking powder and salt. In a large bowl, whisk together sugar, butter and egg until smooth. Add yogurt, lemon zest and juice and lemon extract, beating until smooth.
3. Add flour mixture, beating just until smooth. Scoop batter into prepared pan.
4. Bake in preheated oven for 22 to 25 minutes or until tops of cupcakes spring back when lightly touched. Let cool in pan on rack for 10 minutes.
5. Remove from pan and let cool completely on rack. Top cooled cupcakes with your favorite icing.

I topped these with vanilla frosting mainly because they are so lemony… I felt it would be lemon-overload to frost them with lemon. I’m telling you these are SUPER lemon flavored. Add a slice of lemon and voila!

You can find the vanilla frosting recipe here.

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