Lemon Cupcake Recipe
Prep time
Cook time
Total time
Author: Mr. Recipe
Serves: 12 cupcakes
Ingredients
- 3 fresh eggs
- Cake flour, 220 grams
- Sugar, 220 grams
- A plain yogurt
- Yeast, 10 grams
- Two lemons, juiced
- Sunflower oil, 110 ml
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Using a non-stick spray or cupcake liners prepare the muffin tray.
- Place the eggs in the bowl of a mixer and beat on high until they have lightened to a pale yellow color.
- Turn down the mixer and slowly add the flour in small batches. Allow each batch to fully incorporate before moving on to the next batch.
- With the mixer running slowly add in the sugar and yogurt.
- Add the yeat with the mixer running.
- Add the sunflower oil and juice of the two lemons to the mixture.
- Bake the cupcakes for 20 to 25 minutes.
- Allow the cupcakes to cool before removing them from the muffin tray.
- After the cupcakes have cooled you can frost them if you like and garnish with some fresh lemon zest.
