I made these cupcakes last night as an after-dinner treat. I’d made a dozen of these yesterday but I only have four left now, less than a day later!
The cupcakes have a wonderful flavor and a fresh, tart taste that comes from adding both lemon zest and lemon juice to the batter.
(For 12 cupcakes)
1 and 1/3 cup all-purpose flour
¾ tsp baking powder
¾ tsp baking soda
A pinch of salt
1 cup brown sugar
¼ cup oil
¼ cup buttermilk
Freshly squeezed lemon juice (I used 2 lemons)
Grated lemon zest (2 lemons)
For the topping:
Greek Yogurt (I used this)
Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with paper liners.
Mix together the flour, baking powder, baking soda, and salt in a bowl. In another bowl, whisk together the eggs, brown sugar, oil, buttermilk, lemon juice, and lemon zest. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, make sure it's all incorporated.
Spoon the batter into the muffin tray, filling each paper-lined cup till it is three-fourths full. Bake for 20-22 minutes or so till the tops of the cakes are nice and golden brown or until a toothpick inserted into the center of the cupcake comes out clean.
Allow the cupcakes to cool a bit before topping.
For the topping, combine Greek yogurt, honey, lemon juice, and lemon zest in a bowl. Mix well till smooth. Spread over the tops of the cupcakes.