Lemon Yogurt Cupcakes

I didn't use lemon extract, I put more fresh lemon juice. And I put the zest of one lemon. I reduced the sugar to about 3/4 cup. These cupcakes have a nice taste of lemon. I got only 10 muffins. Thanks Redsie :) Made for Zaar Star Game.

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I've made this recipe both single and doubled (for two layer cakes). Both times I used grapeseed oil instead of margarine. Both times I didn't use lemon extract. The second time I substituted half of the oil with home-made applesauce. All variations of this recipe are delicious. It's a bit dense as a cake, as originally written, but makes light fluffy muffins. Delicious.

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These are moist and scumptious! Wonderful lemon flavor. I iced them with a tradional buttercream icing and the 2nd time, left them plain. If you like lemon, you will like these! Also- be sure to buy a quality yogurt.

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I really liked the cupcakes. But you should wait 10 minutes to let them cool. I couldn't so two of the fell apart,so I had to eat them ;-) .I used lime juice instead of lemon juice and they turned out great. Thanks for posting this.

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OMG these are the best. the absolute best. To make them lower cal/sugar I substituted splenda granular for the sugar which of course reduced the volume, made 8 muffins. Used low fat yogurt as well. I LOVE LEMON,these were moist, delicious and I am afraid i will eat all of them today. Then in utter frustration at not finding a glaze that didnt call for oodles of icing sugar i made my own, and it WORKED. Lemon (Or Rum , Orange) Glaze With Splenda

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Great lemon cupcakes - just the perfect balance of sweet and tart! I made two batches before I realised I had got the leavening agent wrong: I had assumed that, as the recipe calls for yougurt, it would also call for baking soda (and not baking powder). The batches I made with baking soda in fact turned out higher and fluffier than the batches I made with baking powder, BUT I also made them in a different oven so that was clearly a factor too - so all I can say is that these do turn out very well even if you make a mistake and use baking soda. ;-) Filled these with black licorice paste and topped with a licorice fudge frosting: I love, love, love lemon and black licorice together! Thank you for a delicious recipe!

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I enjoyed these cupcakes. I make a similar lemon yoghurt cake, but I love cupcakes as they are easy for guests to eat and come as their own portion. I also love lemons so I can't complain. I did not even use icing, just dusted with powdered sugar. I am going to make again with blueberries. YUM! Thanks

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these cupcakes are very good, dense and lemoney.I used only lemon juice and instead of butter added canola oil.First time I had no yogurt so I used buttermilk. DO NOT DO IT!

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DELIGHTFUL! I LOVE Lemon desserts. I used unbleached flour, 1/2 cup sugar and 1/2 cup Splenda Granular and all else the same. I think these alterations worked well...It didn't taste like half the sugar. These turned out so SOFT with a LEMONY BUTTERY flavor. I enjoyed these the most hot out of the oven or re-warmed in the microwave. YUM! Freddy Cat says thanks for the treat! Made for the Zaar Stars tag game.

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These are very good, not too lemony. I did use sour cream instead of yougurt simply because that was all I had. I also grabbed my lemon extract to add only to realize it was empty. I just swirled a little fresh juice in the bottle and used it. These are moist and tasty. I only got nine cupcakes, but they were pretty big.

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Light and lemony, sure to please any Lemon-Lover! I served with the glaze from Gingerbread Muffins with Lemon Glaze. This recipe made exactly 12 cupcakes and was out of the oven in exactly 22 minutes. Thank you, Redsie!

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Nice muffins. I followed some other reviewers and made them with limes from our tree.

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Sorry but my 2 children did not like this at all. They find it too sour.

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A really easy recipe with delicious results. I too used limes instead of lemon and the result was amazing. My kids love them so I'll be making these again and again.

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I was a bit nervous because the batter seemed too thick when I put it in the muffin cups, even with a few extra teaspoons of juice, but I just kept a close eye on them in the oven and they turned out perfect - 21 minutes, are moist and fluffy. I used half lemon juice/zest, half orange juice/zest and added a teaspoon of finely ground orange black tea to the dry ingredients in lieu of lemon extract. I also reduced the sugar to 3/4 cup per my own taste.

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These are just delicious. The combination of flavors is perfect for us. I made these for an Easter treat for my grandbabies. I used Healthy Lemon Cupcake Frosting for a delightful glaze that went perfect with these. Thanks so much for sharing. I would not change a thing about these. :)

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The flavour was really good and the top was excellent. I didn't add the lemon extract and instead added the juice of 1.5 lemons. I found that the butter was way too much for the cake and next time I'll reduce it to 1/4 cup and add some milk instead. Thanks!

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very good! very moist!I was craving lemon and these definately hit the spot!

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These are wonderful. A very nice lemon flavor. I used 1/2 Splenda and 1/2 sugar. Other than that made as directed. They were frosted with Fluffy White Frosting.

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These are SOOOO good. I can't stop saying MMMMMM. Very lemony flavor, and it tastes fresh. I iced them with cream cheese icing with a little lemon extract and a couple drops yellow food coloring. These are going in my 'Six Stars' cookbook! Thank you!

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