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
