Best 4 Lemon Yogurt Cupcakes Recipes
Indulge in the delightful symphony of flavors with Lemon Yogurt Cupcakes, a delectable treat that tantalizes the taste buds with its zesty citrus notes and creamy yogurt richness. These cupcakes are not just ordinary pastries; they are culinary masterpieces that combine the vibrant tang of lemon with the smooth, velvety texture of yogurt, resulting in a flavor explosion that will leave you craving more. With three variations to choose from, this recipe caters to every palate. The classic Lemon Yogurt Cupcakes offer a harmonious balance of sweet and sour, while the Lemon Blueberry Yogurt Cupcakes introduce a burst of juicy blueberries, adding an extra layer of fruity goodness. For those who prefer a touch of indulgence, the Lemon Raspberry Yogurt Cupcakes incorporate sweet and tangy raspberries, creating a delightful flavor contrast. Each cupcake is topped with a luscious Lemon Yogurt Frosting, a perfect complement that seals the deal with its creamy, tangy goodness. Prepare to embark on a delightful baking journey as you whip up these Lemon Yogurt Cupcakes, a true testament to the magic that happens when citrus and yogurt unite in culinary harmony.
Let's cook with our recipes!
LEMON-YOGURT CUPCAKES
The frosting for these cupcakes is tinted a pretty pale shade of pink with pureed raspberries (not food coloring), which also adds flavor. Martha made this recipe on "Martha Bakes" episode 808.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes
Time 1h20m
Yield Makes 14
Number Of Ingredients 11
Steps:
- 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.
LEMON-YOGURT CUPCAKES WITH RASPBERRY JAM
Steps:
- Preheat oven to 350°F. Brush standard muffin tins with butter; dust with flour, tapping out excess. Whisk together flour, baking soda, baking powder, and salt.
- With an electric mixer on medium speed, whisk egg whites until soft peaks form. Add 1/2 cup granulated sugar; whisk until peaks are stiff and glossy but not dry (do not overbeat). Transfer mixture to a large bowl.
- In another bowl, with an electric mixer on medium-high speed, cream butter until smooth. Add remaining 3/4 cup granulated sugar and the zest; beat until pale and fluffy. Add yolks, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Mix in lemon juice and vanilla. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of yogurt, and beating until just combined after each. Whisk one third of the egg-white mixture into batter to lighten, then gently fold in remaining whites.
- Divide batter evenly among prepared cups, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes.
- To finish, use a serrated knife (and a gentle sawing motion) to slice each cupcake twice horizontally to make three even layers. Spread a thin layer of jam (about 1 teaspoon) on each bottom layer, then top with middle layers. Spread another layer of jam on each middle layer. Top with third cupcake layer, pressing gently on top so layers adhere. Filled cupcakes can be stored up to 3 days at room temperature in airtight containers. Dust with confectioners' sugar just before serving.
GREEK LEMON CUPCAKES WITH GREEK YOGURT AND OLIVE OIL.
These cupcakes are based on a Greek cake made with yogurt called yiaourtopita, which translates into yogurt pie but is basically a syrupy yogurt cake. This version is lighter; has fewer eggs and does not contain butter. From the blog olivetomato
Provided by momaphet
Categories Dessert
Time 35m
Yield 12-15 cupcakes
Number Of Ingredients 10
Steps:
- DIRECTIONS.
- Preheat oven at 350 degrees F (180 degrees Celsius),and line a muffin pan with muffin liners.
- In a large bowl mix sugar and olive oil, add the eggs and mix.
- Add the yogurt, lemon peel and lemon juice and mix well.
- In another bowl blend flour with baking powder.Add the flour ½ a cup at a time to the batter while mixing.
- Fill the muffin cups 2/3 full. Bake for 25-30 minutes, or until an inserted toothpick comes out clean.
- Let them cool in the pan for about 5 minutes and remove and let them cool completely. When cool drizzle with glaze.
- Lemon Glaze.
- Add powdered sugar to lemon juice stirring with a spoon until you have a thick consistency that is pourable. The ratio is about ½ cup powdered sugar for every tablespoon of lemon juice. Start with the smaller amount and make more if needed.
REDSIE'S LEMON YOGURT CUPCAKES, (LIGHT VERSION)
Redsie kindly let me change her scrumptious Recipe #235204 around to be low cal, low carb, low fat, good for diabetics while still moist, delicious and bursting with flavor. I added 1 cup of cranberries to make up the volume that i lose by substituting splenda but you can leave it out.
Provided by MarraMamba
Categories Dessert
Time 25m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350F and use muffin pan, lined with paper liners.
- In a small bowl, mix together flour, baking powder and salt.
- In a large bowl, whisk together sugar, butter, applesauce and egg until smooth. Add yogurt, lemon zest and juice and lemon extract, beating until smooth. Add flour mixture, beating just until smooth. Fold in cranberries.
- Scoop batter into prepared pan. 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. Remove from pan and let cool completely on rack.
- Top cooled cupcakes with your favorite icing.
Nutrition Facts : Calories 101.3, Fat 4.2, SaturatedFat 2.5, Cholesterol 10.4, Sodium 123.7, Carbohydrate 13.3, Fiber 0.8, Sugar 1.3, Protein 2.7
Tips:
- For a tangy and refreshing twist, use freshly squeezed lemon juice and zest in the batter.
- To ensure moist and fluffy cupcakes, don't overmix the batter. Mix only until the ingredients are well combined.
- For a golden-brown and crispy top, sprinkle a little bit of granulated sugar on the cupcakes before baking.
- To achieve a smooth and creamy yogurt frosting, make sure the yogurt is cold before whipping it.
- For a more intense lemon flavor in the frosting, add a tablespoon of lemon curd or lemon extract.
Conclusion:
These delectable Lemon Yogurt Cupcakes offer a delightful balance of tangy lemon and creamy yogurt flavors. With their moist and fluffy texture, golden-brown tops, and smooth frosting, these cupcakes are sure to impress. Perfect for any occasion, from casual gatherings to special celebrations, these cupcakes will surely be a hit. Try them out and enjoy a delightful treat that combines the goodness of lemon and yogurt in every bite!
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