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    You are in: Home / Recipes / Lemon Almond Cupcakes Recipe
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    Lemon Almond Cupcakes

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    20 mins

    20 mins

    seahorse73's Note:

    Recipe courtesy of Odense Recipe Club. The old fashion cupcake has become the newest rage! The tart taste of lemon combined with the sweet, richness of Almond Paste make a super moist and flavor-filled cupcake. They are perfect for any picnic or party. Optional glaze: Mix until smooth, 1 cup confectioner's sugar with 5 teaspoons lemon juice and 1/2 teaspoon grated lemon rind.

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    Ingredients:

    Serves: 18

    Yield:

    cupcakes

    Units: US | Metric

    Directions:

    1. 1
      .
    2. 2
      Ingredients:.
    3. 3
      Preeheat oven to 350°F
    4. 4
      Place cupcake liners in muffins tins.
    5. 5
      In mixing bowl, mix Almond Paste and sugar until the texture of small crumbs. Add eggs one at a time, beating well between each. Add yogurt, oil, lemon juice and rind. Beat until well combined.
    6. 6
      Sift flour and baking powder into almond mixture. Beat until mixed, scraping the bottom and sides of bowl. Spoon batter into liners, a bit more than 1/2 full.
    7. 7
      Bake cupcakes in center of oven, 20-25 minutes or until tops are nicely rounded and toothpick inserted in middle comes out clean. Start testing at 20 minutes. Cool tins on wire racks for 5 minutes. Then, transfer cupcakes to wire rack and cool completely.
    8. 8
      Dust with confectioner's sugar or frost with optional glaze. Store in an airtight container for 2-3 days. Note: Unfrosted cupcakes can be frozen for 1 month.

    Ratings & Reviews:

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    Nutritional Facts for Lemon Almond Cupcakes

    Serving Size: 1 (60 g)

    Servings Per Recipe: 18

    Amount Per Serving
    % Daily Value
    Calories 182.6
     
    Calories from Fat 68
    37%
    Total Fat 7.6 g
    11%
    Saturated Fat 1.0 g
    5%
    Cholesterol 37.0 mg
    12%
    Sodium 79.7 mg
    3%
    Total Carbohydrate 25.7 g
    8%
    Dietary Fiber 0.8 g
    3%
    Sugars 16.1 g
    64%
    Protein 3.6 g
    7%

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