Triple Lemon Cupcakes

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Triple Lemon Cupcakes

We admit it! These super lemon-y, moist cupcakes aren’t really for the kids – enjoy!

  • 1 cup Plain Organic Yogurt
  • 1 cup Sugar
  • 3 Egg
  • 1/2 cup Canola Oil
  • 2 Lemon Zest
  • 1/2 tsp Pure Vanilla Extract
  • 1 1/2 cup Unbleached Flour
  • 2 tsp Baking Powder
  • 1/2 tsp Salt
  • 3/4 cup Sugar (Icing sugar)
  • 7 tbsp Lemon Juice (freshly squeezed)
  • 1/4 cup Sugar

For the Cupcakes

  1. In a large bowl whisk the eggs, sugar, yogurt, lemon zest, oil and vanilla.

  2.  In a separate bowl combine the flour, baking powder and salt.

  3. Combine the 2 mixtures and scrape into 12 greased and floured muffin tins.

  4. Bake at 350 for 15-18 minutes until a tester comes out clean.

  5. Allow cupcakes to cool in pan for 10 minutes.

For the Glaze

  1. Combine the 1/4 cup lemon juice and 1/4 cup sugar in a saucepan.

  2. Stir over medium heat until sugar is dissolved.

  3. Take cupcakes out of tins, poke a few holes in each with bamboo skewer and spoon glaze over top.

For the Icing

  1. Combine the icing sugar with 2-3 tbsp lemon juice and spread on top of each cupcake.

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