These are the most lemony, melt-in-your-mouth cupcakes we’ve ever had! My daughter and her friend made these the other day and we were all surprised at how wonderful they were when we were just expecting a run-of-the-mill cupcake.
So of course I just had to share them with you.
They take a little bit of extra time to make because they use the method of mixing the dry ingredients alternately with the liquid (but only a little- they are still easy cupcakes, after all!).
This technique is often used in cakes to build air into the batter, creating a lighter texture. And boy, does it work here- don’t be tempted to skip this and just add the ingredients all at the same time, as it’s probably what elevates this from that normal cupcake we were expecting.PRINT
Lemon Glazed Cupcakes
(adapted from an Everyday Food recipe)
- 1/2 c. softened butter, plus more for muffin tin
- 1-1/2 c. flour
- 2 tsp. baking powder
- 1/2 tsp. salt
- 1/2 c. plain yogurt (or sour cream), thinned slightly with milk
- 1 tsp. vanilla
- 1 lemon, juiced and zested
- 1 c. sugar
- 2 eggs
- For glaze:
- 2 Tb. lemon juice
- 1-1/2 c. powdered sugar
- Heat oven to 350 degrees. Use a pastry brush to butter a 12-cup muffin tin and then lightly coat with flour.
- Combine the flour, baking powder and salt in a bowl with a spout or a 4-cup measure. In a 1-cup measure, stir together the yogurt, vanilla, zest and juice of the lemon. Set these aside.
- In the bowl of an electric mixer, cream the butter and sugar together. Add the eggs, one at a time, and beat well.
- With the mixer on low, add the flour mixture alternately with the yogurt mixture, beginning and ending with the flour.
- Fill the tins about 3/4 full with the batter. Bake until a toothpick inserted in the center of a cupcake comes out clean, about 20 minutes. Cool 10 minutes in the pan and then remove to a cooling rack set over a piece of wax paper.
- Stir together the glaze ingredients and pour over warm cakes, using a knife to make sure the glaze is covering the tops. Cool completely or serve warm.
Makes one dozen
This is linked to Recipe Swap Thursday.