Truly Lemony Cupcakes By: Sue L.
I am a carrier. My daughter has CF. She loves lemon, and she loves my lemony cupcakes, either frosted with lemon buttercream frosting or without frosting. A great treat!
- 1 c unsalted butter
- 3/4 c fresh lemon juice
- 1/4 c water
- 1 1/2 c white granulated sugar
- 2 large eggs, beaten
- 1/2 c plain Greek yogurt
- 2 1/2 tsp vanilla extract
- 4 Tbsp fresh lemon zest, slightly packed
- 2 c white all-purpose flour
- 3/4 tsp salt
- 1 1/2 tsp baking soda
- Add All Ingredients
- Prep Time: 45 minutes
- Cook Time: 18-20 minutes
Preheat oven to 350 degrees.
Place 20 cupcake liners in muffin pan.
Melt butter with the lemon juice and water on medium high heat, stirring constantly.
Remove from heat when butter is melted and add sugar, stirring until dissolved.
Whisk in the yogurt, beaten eggs, vanilla extract and lemon zest.
Let sit while whisking together in another bowl: flour, salt, baking soda.
Whisk the dry ingredients into the wet. The batter will be thin.
Pour into cupcake liners, about 3/4 full (can put batter in large measuring cup with pour spout, or you can spoon it into the liners).
Bake for 18-20 minutes until toothpick inserted into the middle comes out clean.
Cool cupcakes in pan on wire rack for about 10 minutes.
Remove from pan and cool completely on rack (at least an hour).
- Servings: 20
Amount per serving:
- Calories: 200
- Fat: 10 g
- Sodium: 352 mg
- Protein: 3 g
- Calcium: 57 mg
The content on Chef4CF.com is for informational purposes only and is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Brand names of any ingredients in a recipe on this site are the intellectual property of their respective owners. The ingredient brands mentioned on this site are for reference only and no brand has endorsed or sponsored Chef4CF.com and no affiliation exists. If desired, generic ingredients that have equivalent nutritional value to the brand name ingredients can be substituted.