Lemon Almond Cupcakes
- Ready In:
- 40mins
- Ingredients:
- 10
- Yields:
-
18 cupcakes
- Serves:
- 18
ingredients
- 7 ounces almond paste, grated (this is 1 box)
- 1 cup sugar
- 3 eggs, room temperature
- 1 cup plain yogurt
- 1⁄4 cup safflower oil
- 2 tablespoons fresh lemon juice (2-3 large lemons)
- 2 teaspoons lemon rind, grated
- 1 1⁄2 cups all-purpose flour
- 1 tablespoon baking powder
- confectioners' sugar, for dusting
directions
- .
- Ingredients:.
- Preeheat oven to 350°F
- Place cupcake liners in muffins tins.
- 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.
- 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.
- 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.
- 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.
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RECIPE SUBMITTED BY
seahorse73
Ossining, NY