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Extra Moist Lemon Cupcakes

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“this recipe only makes 12..they freeze well..”
READY IN:
30mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350*.Line 12 muffin tins with paper liners and set aside.
  2. To make the batter:
  3. whisk flour, baking soda, baking powder and salt in a small bowl -- set aside.
  4. In medium bowl, beat the butter till light and fluffy --
  5. With mixer on high speed, gradually beat in sugar, and continue beating till mixture is very light and fluffy.
  6. Lower speed to medium, beat in eggs, one at a time, beating just until blended, then beat in lemon juice, and zest and extract.
  7. Lower speed to low, alternately beat in flour mixture and yogurt.beating just till blended.
  8. to make the syrup.stir lemon juice and sugar in small cup --
  9. Gently remove paper.replace baked cakes in tins, spoon syrup over the cakes.cool completely on rack --
  10. Handle the cakes very gently.they will be tender and sticky.
  11. Bake cakes about 20 minutes -- .

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