Midday Fix: Lemon cupcakes from More Cupcakes

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More Cupcakes
One East Delaware

Lemon Cupcakes

1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup plain whole-milk yogurt
1 cup sugar
3 extra-large eggs
3 teaspoons grated lemon zest (2 lemons)
1/3 teaspoon pure vanilla extract
1/3 cup limoncello or freshly squeezed lemon juice
1/2 cup vegetable oil

Preheat the oven to 350 degrees. Line a cupcake pan with paper liners or grease and flour the wells. Sift together the flour, baking powder, and salt into one bowl.
In another bowl, whisk together the yogurt, sugar, eggs, lemon zest, vanilla and limoncello or lemon juice. Slowly whisk the dry ingredients into the wet ingredients.
With a rubber spatula, fold the vegetable oil into the batter, making sure it’s all incorporated.  Use a uniform measure such as an ice cream scoop to portion batter.
Bake for 18-22 minutes or until a toothpick inserted into the middle of a cupcake comes out clean.  Place on a cooling rack and allow to cool completely.


2 cups buttercream
1 ounces lemon flavored vodka, such as Absolut Citron
2 ounces Limoncello

Fold citron and limoncello into buttercream

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