Monday, April 16, 2012

Lemon Blueberry Yogurt Cupcakes

I have made Ina's Lemon Yogurt Cake many times and it has always come out delicious. Yesterday I attempted to turn them into Lemon Blueberry Cupcakes... and it worked! They came out great; spongy and light on the inside and crispy and sweet on the top. Check out the recipe below!


Lemon Blueberry Yogurt Cupcakes

by Lindsey
Keywords: bake dessert lemon blueberry yogurt

Ingredients (12 cupcakes)
    Cupcake Ingredients:
    • 1 1/2 c flour
    • 2 tsp baking powder
    • 1/2 tsp salt
    • 2 6 oz containers of blueberry yogurt
    • 1 c sugar
    • 3 large eggs
    • zest from 2 lemons
    • 1/2 tsp vanilla
    • 1/2 c vegetable oil
    Frosting Ingredients:
    • 1/3 stick room temperature butter
    • 1 1/4 c powdered sugar
    • 1 tbs milk
    • 2/3 tsp vanilla
    • 1/2 tsp lemon zest
    Instructions
    1. Preheat the oven to 350* and place 12 cupcake liners in a muffin tin.
    2. Whisk the flour, baking powder and salt together in a medium bowl.
    3. Whisk the yogurt, sugar, eggs, lemon zest and vanilla in another medium bowl.
    4. Slowly whisk the dry ingredients into the wet ingredients.
    5. With a rubber spatula, fold in the vegetable oil until it's totally combined and the batter isn't shiny anymore.
    6. Spoon the batter evenly into all 12 cupcake liners.
    7. Bake for 30 minutes or until the tops are golden brown and a toothpick in a center cupcake comes out clean.
    8. Cool on wire racks.
    9. To prepare the frosting, whisk all ingredients together.
    10. When the cupcakes are totally cool, frost them.
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    2 comments:

    1. Looks good, I will be making them! Thanks for sharing Lindsey.

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    2. The yogurt and blueberry cake both sound delicious. Might as well try making both at home. Thanks!

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