Jun 29, 2014, Updated May 07, 2023 Summers and lemons go so well together, it’s like everything about lemons screams summer! While I love adding lemon to my water to hydrate myself during summers, there’s one more thing which I also adore -lemon desserts – lemon pound cake, lemon rolls, lemon macarons mmm so good! The good thing with lemon desserts is that the sweet taste is balanced out by the tangy flavor of lemons. With temperatures soaring high, I of course had to make some some summer desserts and what better than these soft lemon cupcakes topped with some cream cheese and greek yogurt frosting. Did I tell you that these cupcakes are eggless too? Let’s talk a little about these cupcakes. I didn’t use eggs in this recipe, no specific reason I was just trying to experiment without eggs and I must say I was pleased with the results. I used greek yogurt in the batter and used oil in place of butter. Greek yogurt + oil made the cupcakes soft and moist, I didn’t really miss the eggs. Lemon juice and lemon zest bring in the lemon flavor to the cupcakes – I added 2 tablespoons of lemon juice and 1.5 teaspoons of lemon zest which was perfect for me. I do not like the lemon flavor overpowering everything else hence this quantity was enough to bring in the lemon flavor and at the same time it didn’t make the cupcakes too lemony. Point to note here – please use fresh lemon juice. No bottled juice please.
Coming to the frosting, there’s no butter in it. Again I was trying to create a different frosting and ended up using greek yogurt with cream cheese. The frosting tastes really good and not to mention it’s lower on calories too compared to regular buttercream or cream cheese. I added lemon extract to bring in a little lemony flavor to the frosting as well. You can use lemon zest/juice in the frosting too but I didn’t, the lemon extract worked well for me. This is a great frosting for those who don’t like buttercream or other frostings with butter. If the frosting looks too thin to you, just place it in the refrigerator for an hour or so and it would thicken up. Take it out of the refrigerator, give it a quick whisk and frost your cupcakes.
These lemon cupcakes are perfect little treats for your tea party, kids party or just about any other party. Make them today! Check out the lemon recipe on the blog – Lemon Macarons Lemon Cupcakes with Greek Yogurt Frosting
title: “Lemon Cupcakes With Cream Cheese Greek Yogurt Frosting " ShowToc: true date: “2024-09-17” author: “Sandy Peeler”
Jun 29, 2014, Updated May 07, 2023 Summers and lemons go so well together, it’s like everything about lemons screams summer! While I love adding lemon to my water to hydrate myself during summers, there’s one more thing which I also adore -lemon desserts – lemon pound cake, lemon rolls, lemon macarons mmm so good! The good thing with lemon desserts is that the sweet taste is balanced out by the tangy flavor of lemons. With temperatures soaring high, I of course had to make some some summer desserts and what better than these soft lemon cupcakes topped with some cream cheese and greek yogurt frosting. Did I tell you that these cupcakes are eggless too? Let’s talk a little about these cupcakes. I didn’t use eggs in this recipe, no specific reason I was just trying to experiment without eggs and I must say I was pleased with the results. I used greek yogurt in the batter and used oil in place of butter. Greek yogurt + oil made the cupcakes soft and moist, I didn’t really miss the eggs. Lemon juice and lemon zest bring in the lemon flavor to the cupcakes – I added 2 tablespoons of lemon juice and 1.5 teaspoons of lemon zest which was perfect for me. I do not like the lemon flavor overpowering everything else hence this quantity was enough to bring in the lemon flavor and at the same time it didn’t make the cupcakes too lemony. Point to note here – please use fresh lemon juice. No bottled juice please.
Coming to the frosting, there’s no butter in it. Again I was trying to create a different frosting and ended up using greek yogurt with cream cheese. The frosting tastes really good and not to mention it’s lower on calories too compared to regular buttercream or cream cheese. I added lemon extract to bring in a little lemony flavor to the frosting as well. You can use lemon zest/juice in the frosting too but I didn’t, the lemon extract worked well for me. This is a great frosting for those who don’t like buttercream or other frostings with butter. If the frosting looks too thin to you, just place it in the refrigerator for an hour or so and it would thicken up. Take it out of the refrigerator, give it a quick whisk and frost your cupcakes.
These lemon cupcakes are perfect little treats for your tea party, kids party or just about any other party. Make them today! Check out the lemon recipe on the blog – Lemon Macarons Lemon Cupcakes with Greek Yogurt Frosting
