Lemon Yogurt Cupcakes

Bright, zesty, and irresistibly moist, these Lemon Yogurt Cupcakes are the perfect bite-sized treat for any occasion! Made with creamy Greek yogurt, freshly squeezed lemon juice, and fragrant lemon zest, these cupcakes deliver a tangy citrus flavor balanced by a subtle sweetness. The addition of yogurt ensures a fluffy, tender crumb while keeping the cupcakes delightfully moist. Quick and easy to prepare, this recipe comes together in just 35 minutes and yields a dozen perfectly portioned delights. Whether dusted with powdered sugar for an elegant touch or enjoyed as-is, these lemon cupcakes are a refreshing dessert that’s sure to impress. Perfect for spring gatherings, tea parties, or a sunny afternoon treat, these Lemon Yogurt Cupcakes are a must-try for citrus dessert lovers.

Nutriscore Rating: 45/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 12

Ingredients

• 1.5 cups All-purpose flour
• 1.5 teaspoons Baking powder
• 0.5 teaspoons Baking soda
• 0.25 teaspoons Salt
• 0.5 cups Unsalted butter (softened)
• 1 cups Granulated sugar
• 2 whole Large eggs
• 0.75 cups Plain Greek yogurt
• 3 tablespoons Fresh lemon juice
• 1 tablespoon Lemon zest
• 1 teaspoon Vanilla extract
• 2 tablespoons Powdered sugar (optional, for garnish)

Directions

Step 1

Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.

Step 2

In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.

Step 3

In a large bowl, use a hand or stand mixer to cream the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.

Step 4

Add the eggs, one at a time, beating well after each addition.

Step 5

Mix in the Greek yogurt, fresh lemon juice, lemon zest, and vanilla extract until fully combined.

Step 6

Gradually add the dry ingredients into the wet ingredients, mixing just until no flour streaks remain. Be careful not to overmix.

Step 7

Spoon the batter evenly into the prepared muffin tin, filling each liner about two-thirds full.

Step 8

Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted in the center of a cupcake comes out clean.

Step 9

Allow the cupcakes to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.

Step 10

Optional: Dust the tops of the cooled cupcakes with powdered sugar before serving.

Nutrition Facts

Serving size	(863.0g)

Amount per serving	% Daily Value*
Calories	2636.0

Total Fat 111.4g	0%
Saturated Fat 66.3g	0%
Polyunsaturated Fat 0.1g
Cholesterol 648.7mg	0%
Sodium 2115.8mg	0%
Total Carbohydrate 370.5g	0%
Dietary Fiber 6.1g	0%
Total Sugars 223.8g
Protein 50.1g	0%

Vitamin D 138.3IU	0%
Calcium 335.1mg	0%
Iron 10.5mg	0%
Potassium 689.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 37.3%

Protein: 7.5%

Carbs: 55.2%