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Lemon yoghurt cupcakes

  • 0:20 Prep
  • 0:30 Cook
  • Makes 10


  • 125g unsalted butter, softened
  • 125g caster sugar
  • 3 eggs, separated
  • 1 tablespoon finely grated lemon zest
  • 2 tablespoons lemon juice, plus extra dash (2 teaspoons) lemon juice
  • 180g plain flour
  • 1 teaspoon baking powder
  • 200g natural yoghurt
  • 1/3 cup (55g) icing sugar
  • 100g mixed berries or 1 tablespoon lemon zest, to garnish


  • 1
    Preheat the oven to 180C. Set 10 paper muffin cases in a large muffin tray.
  • 2
    Beat butter and sugar with electric beaters until pale and fluffy. Add yolks one at a time, beating well. Beat in zest and juice.
  • 3
    Sift flour and baking powder together. Fold into mix, alternating with yoghurt.
  • 4
    Whisk eggwhites in a clean bowl to firm peaks, then fold into mix. Fill cases.
  • 5
    Bake for 30 minutes or until a skewer inserted in the centre comes out clean. Cool on wire rack.
  • 6
    Mix icing sugar with a little extra juice to make a thick icing. Spread on cakes, add berries and leave to set.

Source: taste.com.au


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