Ingredients
Equipment
Method
- Preheat your oven to 375°F. While it heats, prepare your cupcake tin by lining it with paper liners to ensure easy removal later.
- In a large bowl, sift together flour, baking soda, baking powder, and kosher salt. This step aerates the dry ingredients, helping the cupcakes rise beautifully.
- In a separate bowl, whisk together vegetable oil, eggs, Greek yogurt, whole milk, lemon zest, fresh lemon juice, and granulated sugar until the mixture is perfectly smooth and well combined. This combination ensures a moist and flavorful cupcake.
- Carefully add the wet ingredients to the dry ingredients, mixing gently until just combined. Be cautious not to over-mix, as this can lead to dense cupcakes. You want to keep that light texture!
- Using a ladle or measuring cup, fill the cupcake liners about three-quarters full with the batter. This allows space for the cupcakes to rise without overflowing.
- Bake in the oven for 13 to 17 minutes. To check for doneness, insert a toothpick into the center of a cupcake; if it comes out clean, they are ready!
- Once baked, remove the cupcakes from the oven and let them cool in the pan for a few minutes before transferring them to a wire rack. Allow them to cool completely before frosting.
- Once cooled, decorate with your frosting of choice. Feel free to get creative with your toppings!
- Enjoy your freshly made Lemon Cupcakes with friends and family, or save them for a special occasion!
Notes
Here are some helpful tips to ensure your Lemon Cupcakes turn out perfectly every time. From storage to variations, these notes will guide you.