Lemon Yogurt Cupcakes

I love citrus fruits, and one of my absolute favorite desserts (and sometimes substitute breakfasts) is lemon yogurt cake. It's light, fluffy, and perfectly sweet and tart. I have out-of-town family coming to visit for the holiday weekend and decided to make cupcakes instead of a loaf style cake to make it easier for everyone to enjoy.

This recipe is super easy and quick. I followed Ina Garten's recipe and made a few changes of my own that I think enhance the flavors.

Cake Ingredients:

1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup plain whole-milk yogurt
1 1/3 cups sugar, divided
3 extra-large eggs
2 teaspoons grated lemon zest (2 lemons)
1/2 teaspoon pure vanilla extract
1/2 cup vegetable oil
1/3 cup freshly squeezed lemon juice

Glaze Ingredients:

1 cup confectioners' sugar 

1/3 cup freshly squeezed lemon juice

Directions:

1. Preheat the oven to 350 degrees F. Grease a cupcake/muffin pan

2. Sift together the flour, baking powder, and salt into 1 bowl
3. In a separate bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, lemon juice, and vanilla
4. Slowly whisk the dry ingredients into the wet ingredients.
5. With a spatula, fold the vegetable oil into the batter until it's well incorporated
6. Scoop the batter into the prepared muffin pan
7. Bake for about 20-25 minutes, or until a cake tester placed in the center of the loaf comes out clean


While the cupcakes are in the oven cook the 1/3 cup lemon juice and confectioners sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.


When the cake is done, allow it to cool in the pan for 5 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, brush or spoon the lemon-sugar mixture over the cake and allow it to soak in.

You can leave them as is, or garnish them with sprinkled powdered sugar, berries, or icing if you like.