Ingredients
- 1 1/4 cups flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup unsalted butter, melted and cooled
- 1 egg
- 1/2 cup plain yogurt
- 2 teaspoons grated lemon zest
- 3 tablespoons fresh lemon juice
- 1/2 teaspoon lemon extract (or lemon oil)
Preparation
Step 1
1. Preheat oven to 350 degrees 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 Vanilla Icing or your favorite icing.
*MAGNOLIA VANILLA BUTTER CREAM FROSTING*
Note: The vanilla buttercream we use at the bakery is technically not a buttercream but actually an old-fashioned confectioners’ sugar and butter frosting. Be sure to beat the icing for the amount of time called for in the recipe to achieve the desired creamy texture.
Makes enough for one 2-layer 9-inch cake or 2 dozen cupcakes*
1 cup (2 sticks) unsalted butter, softened
6 to 8 cups confectioners’ sugar
½ cup milk
2 teaspoons vanilla extract
Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and vanilla. On the medium speed of an electric mixer, beat until smooth and creamy, about 3-5 minutes. Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency. You may not need to add all of the sugar. If desired, add a few drops of food coloring and mix thoroughly. (Use and store the icing at room temperature because icing will set if chilled.) Icing can be stored in an airtight container for up to 3 days.
*This is a BIG FAT frosting recipe. I cut it smaller, using only about half the amount of confectioners sugar, however, because of that I did not have enough for all 30-something cupcakes. Hence me freezing some.