Wednesday, October 13, 2021

Lemon yogurt cupcakes



1 1/2 cups all-purpose flour (or wheat flower for a more muffins texture)

2 teaspoons baking powder

1/2 teaspoon kosher salt

1 cup plain whole-milk yogurt

1 1/3 cups sugar, divided

3 extra-large eggs

2 teaspoons grated lemon zest (2 lemons)

1/2 teaspoon pure vanilla extract

1/2 cup vegetable oil

1/3 cup freshly squeezed lemon juice


Bake at 350 degrees for 20 minutes

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