Baking Dessert

Lemon yoghurt cupcake

Name: Lemon yoghurt cupcakes recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 10
Ingredients: 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

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by Jill Dupleix

Food writer

May 02, 2024

When you feel like cake, these cute, not-too-sweet cupcakes will do the trick for your tastebuds (and your waistline).

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

Method

1.

Preheat the oven to 180°C. 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.