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Triple Lemon Cupcakes

We admit it! These super lemon-y, moist cupcakes aren't really for the kids - enjoy!
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 12 cupcakes
Course: Dessert
Calories: 280
Ingredients Method

Ingredients
  

  • 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

Method
 

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.