Lemon Glazed Cupcakes

lemon glazed cupcake

These light moist little cupcakes are the perfect ending to a spring meal. The glaze is full of bright lemon flavor.

1½ cups flour

½ teaspoon baking soda

Pinch of salt

3 eggs

1 cup granulated sugar

½ cup softened butter (I stick)

1 teaspoon grated lemon zest

1 tablespoon lemon juice

½ cup Greek yogurt

Lemon Glaze

Mix the glaze in a small bowl until all the lumps are gone

½ cup powdered sugar

3 tablespoons lemon juice

1 teaspoon lemon zest

  • Preheat the oven to 350 degrees
  • Line a 12 cup cupcake pan with paper liners
  • Grate the lemon zest and juice the lemon in bowl
  • Mix the flour, baking soda and salt in a bowl and set aside
  • Separate egg whites and yolks into two bowls (whites in a big bowl)
  • Add ½ cup of the sugar and beat the whites until glossy and set aside
  • Cream together the soften butter, the last ½ cup of sugar, egg yolks, lemon juice and zest until fluffy
  • Add the flour mixture and yogurt alternately mixing well after each addition to the egg yolk mixture
  • Fold in the egg whites
  • Divide into the cupcake pan
  • Bake for 23 minutes or until lightly golden
  • When they are still hot poke a few holes in each cupcake
  • Put the cupcakes on a wire rack with a piece of wax paper underneath
  • Spoon the glaze over the cupcakes
  • Serve warm or at room temperature

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