Extra Moist Lemon Cupcakes
this recipe only makes 12..they freeze well..
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INGREDIENTS
Nutrition- 1 1⁄3cups flour
- 1⁄2teaspoon baking soda
- 1⁄2teaspoon baking powder
- 6
- 2⁄3cup sugar
- 2
- 1tablespoon ground lemon zest
- 2tablespoons lemon juice
- 1⁄2cup yogurt
- 1⁄4teaspoon lemon extract
LEMON SYRUP
- 3tablespoons granulated sugar
- 3tablespoons lemon juice
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DIRECTIONS
- Preheat oven to 350*.Line 12 muffin tins with paper liners and set aside.
- To make the batter:
- whisk flour, baking soda, baking powder and salt in a small bowl -- set aside.
- In medium bowl, beat the butter till light and fluffy --
- With mixer on high speed, gradually beat in sugar, and continue beating till mixture is very light and fluffy.
- Lower speed to medium, beat in eggs, one at a time, beating just until blended, then beat in lemon juice, and zest and extract.
- Lower speed to low, alternately beat in flour mixture and yogurt.beating just till blended.
- to make the syrup.stir lemon juice and sugar in small cup --
- Gently remove paper.replace baked cakes in tins, spoon syrup over the cakes.cool completely on rack --
- Handle the cakes very gently.they will be tender and sticky.
- Bake cakes about 20 minutes -- .
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