Lemon Yogurt Cupcakes.

These are moist, light and lemony. There is no butter in the recipe, so they are delicious and healthy too!

I modified the recipe for Ina Garten’s Lemon Yogurt Cake to make them into cupcakes.


Ingredients

1 1/2 cups plain flour (sifted)
1 heaping teaspoon baking powder
1/2 teaspoon salt
1 cup whole-milk yogurt (plain or lemon or any flavour that you like)
1 cup caster sugar
4 eggs
Grated lemon zest from 2 lemons (about 2 teaspoons worth)
1 teaspoon vanilla extract
1/2 cup vegetable oil

For the glaze:
1/3 cup caster sugar
1/3 cup of lemon juice

Method

Preheat oven to 170 degrees C.

Line cupcake tins with cupcake liners. I like to make mine extra big. So I use large cupcake tins and liners.

Whip out your mixer if you have one. If not, just use a wooden spoon and bowl and beat harder later.

Crack 4 eggs into the mixer bowl.

Add 1 teaspoon of vanilla extract.

Add 1 cup of caster sugar.

Grate the lemon zest and add into the egg mixture.

Mix it all up on low speed for a couple of seconds.

Add 1/2 cup of vegetable oil.

Get a cup of yogurt. I used Dreamy Lemon yogurt by Fresh & Fruit.

Add the yogurt to the egg mixture. And mix it up a little on low speed.

Add 1/2 teaspoon of salt.

Add 1 1/2 cups of plain flour.

Add 1 heaping teaspoon of baking powder.

Set the mixer on medium speed and mix it all up. Beat for about 1 minute until everything is combined and you have a smooth batter.

Ladle the batter into the cupcake liners.

Fill them up to the top! They’ll look like exploding mushrooms later and you’ll get a huge wonderful crusty top.

Place in the oven and bake for 20 – 25 minutes. Check with a knife or satay stick in the centre of a cupcake. If the stick comes out clean, then it’s done. If not, give it a minute or two more.

While the cakes are baking, make the glaze.

Add 1/3 cup of caster sugar to 1/3 cup of lemon juice. I added a little more sugar to mine because I’m not a big fan of sour stuff. Set aside this mixture.

Watch those babies rise! Your kitchen will smell fabulous.

Here’s what they will look like when they are done.

While they are still hot from the oven, ladle some of that lovely lemon juice-sugar mixture onto each of the cupcakes. Just under 1 teaspoon full for each cupcake, depending on its size. I do suggest that you taste one, and then add more of the lemon sauce, if necessary. It really depends on how lemony you like your cupcakes.

They are best eaten hot. With more lemon yogurt on the side. Yum!

You can find the photos-free recipe for printing here. (large file, please wait for it to download & display)

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26 Comments

  1. your pics are GORG!!!!!so nicely taken!

  2. love the photos!! so much easier to understand haha

    • they are really much easier to understand hor.. when I first saw such step by step illustrations in other blogs, I thought it was quite idiotic.. until I ended up liking them too and appreciating the photos! they really do make it easier. =) Make some, Dear. Your mom will like these.

  3. hey Karen, I tried the lemon yoghurt cup cake this evening, taste really good.. thank you for that : )

    • I’m glad you liked them Yvonne. Now, try the chocolate cake! You’ll LOVE that one.

  4. Hi…. i m a friend of Leonny. Your cupcakes look so beautiful. It’s very nice of you to provide pictures for each step. Do you mind i use your recipe?

    • Hi Shing Yen, of course you can use the recipe. These cupcakes are great. I hope you enjoy them too!

  5. Hi Bing, a bit update. Yest i tried to bake this cupcake. It smells nice n rise beautifully in the oven. After I put some lemon glaze, they become very flat. I tried one, it tastes nice, but it didn’t rise. Do you know why the cupcakes don’t rise? I believe it’s not because of your recipes :) Maybe the way I beat the eggs, etc. This week I bake twice and both orange muffin and lemon yogurt didn’t rise.

  6. Hi Shing Yen, I’m sorry your cakes sank! The lemon yogurt cupcakes are supposed to rise beautifully and stay that way.

    There are a few reasons why cakes sink and the biggest reason would be the baking powder is old. Did you get a new box of baking powder or did you use what you had a home for a while? Sometimes, even a new box of baking powder can be “old”. I’ve thrown out even brand new ones before.

    The 2nd reason is you’ve over beaten your batter. I used to do that. Whip the buggers like I hated them. The cake would rise beautifully because all that beating has incorporated so much air into the batter. And then sink dramatically later when the air pockets in the cake has cooled. So with muffins, brownies and cookies. Don’t overbeat. Just mix thoroughly to ensure all ingredients are combined.

    Hope that helps!

  7. Oh, and Shing Yen, did you use a HEAPING teaspoon of baking powder? i.e. 2 teaspoons of baking powder.

    It’s my fault if you misinterpreted the recipe. I always do this heaping thing because I’m lazy to scoop twice. Haha..

  8. Hi Bing, thanks so much for your fast reply. I used my old backing powder that hasn’t expired. Maybe I over mixed the batter. I really dun know when it’s over mix or under mix. I guess it will take some time before I master it. Have to watch my mum making. She is very good, except that she stays in Indonesia. Anyway…. thanks so much for your explanation. Have a good weekend.

    Btw…. do you really have teenagers? you look so young :)

  9. I’ve been looking for months for a cupcake recipe that resembles this same end result. I just tried it after following it exactly and I didn’t get a rise at all. I just added two more teaspoons of baking powder and some baking salt and it looks ok. I’m just hoping it doesn’t fall once I take it out of the oven. Thanks for posting this!

    • I’ve noticed that old baking powder doesn’t give me a rise.. so be sure to check the expiry date! I think the acidity of the yogurt in this recipe makes the rising agents work better. These are really big heads!

  10. stumbled upon your blog and i’m really excited to try this recipe. May I ask how many cupcakes does one recipe make?

    Looking forward to trying more of your recipes! =)

    • Hy Iya, I made 12 jumbo muffins with this quantity. =) have fun!

  11. Will there be a large difference in taste if I use normal yogurt instead of lemon yogurt? I can’t seem to find any lemon yogurt at the nearby ntuc!

  12. Hey! These are great! It’s amazingly big! And the glaze is yummy! Thanks again for sharing!

  13. Yay! Made this into mini cupcakes :D It turns out so tiny so cute & yummy! :D

    http://sexymermaids.blogspot.com/2012/05/lemon-cupcake.html

    Thank you for the recipe! :D

    • I’m glad u enjoyed them. They look really cute!

  14. Hi Bing, this recipe is easy to follow. I’ve made 10 cupcakes, and love it. This for sharing again. going to try other recipe soon….:)

  15. Thanks very much for the recipe! Turned out great n it really makes me happy when my family praises it (in which they never do!)! Thanks again! :)

  16. What’s the baking time for the cupcakes if I use the normal cupcake size(12-hole tin) instead of the large one?

  17. What’s the baking time for the cupcakes if I use the normal cupcake size(12-hole tin) instead of the large one? And is it alright if I half the recipe?

  18. Hi,

    Anymore cakes or bakeries that do not need oven to bake to share ??

    Many thanks

  19. These cupcakes look delicious!! but i was wondering if there was any way I could adapt a different flavour? say… banana? preferably using up overripe ones

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  1. Lemon Yogurt Cupcakes « Goddess of Contradictions - [...] 3, 2010 by Cel wanna try this one day http://bingcooks.wordpress.com/2010/02/23/lemon-yogurt-cupcakes/┬ámaybe i can make it without sugar …
  2. Lemon Yogurt Cupcakes. ┬╗ Story of Bing - [...] like this. Haha.. Even if you don’t intend to bake these, the photos are fun to look at. Check …

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