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.
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Johnson Michael
[email protected]These cupcakes are amazing! I've made them several times now, and they're always perfect.
Sindiswa Sbabane
[email protected]I'm not sure what went wrong, but my cupcakes turned out really dense. I think I'll try a different recipe next time.
Inayat Jaan
[email protected]These cupcakes are a bit too dry for my liking. I think I'll try adding a little more yogurt next time.
Fatouma Balaghi
[email protected]I had some trouble getting the cupcakes to rise evenly. I think I might have overmixed the batter.
Gudu kassa
[email protected]These cupcakes are a little tart for my taste, but I still enjoyed them. I think I'll try adding a little more sugar next time.
Basit Jaan
[email protected]I've never made cupcakes before, but these were so easy to follow. I'm definitely going to try more of your recipes.
Asad TikToker
[email protected]I made these cupcakes for my daughter's birthday party, and they were a huge hit. All the kids loved them.
Despoina Naoumidou
[email protected]These cupcakes are a great way to use up leftover yogurt. I always have a container of yogurt in my fridge, so it's nice to have a recipe that uses it up.
Asfaq Ali
[email protected]I'm not a huge fan of lemon desserts, but these cupcakes were surprisingly good. The lemon flavor was subtle and not overpowering.
Daniel Chinonso
[email protected]I wasn't sure how the lemon and yogurt would go together, but I was pleasantly surprised. These cupcakes are so flavorful and moist.
Anna Abbasi
[email protected]These cupcakes are perfect for any occasion. I've made them for birthdays, baby showers, and even just as a treat for my family.
MAYA BHATTARAI
[email protected]I love how easy these cupcakes are to make. I always have the ingredients on hand, and they're done in no time.
Sara Martin
[email protected]These cupcakes are delicious! The lemon flavor is really refreshing, and the yogurt makes them nice and moist.
Christopher Long
[email protected]I've made these cupcakes several times now, and they always turn out great. They're so easy to make, and they're always a crowd-pleaser.
Rezwan Khan
[email protected]These cupcakes were a hit at my last party! They're so light and fluffy, with a perfect balance of lemon and yogurt flavors.