Share this Recipe

Bright and sassy, Lemon Yogurt Cupcakes are a lovely springtime treat. Topped with cream cheese frosting, sweetened coconut, and a sprinkle of lime zest.

Lemon Yogurt Cupcakes

These cupcakes have a delightful tang and tender crumb. An easy dessert recipe to pull together for a spring holiday brunch or dinner.

Pretty little desserts

There are many sweet tooths in my extended family. And let's be honest - no one turns down the offer of a cupcake. A perfect vehicle of cake and frosting, you can almost justify the excess. Its size limits your indulgence. So the cupcake needs to pack a lot of flavor in a small package. These pretty little desserts deliver a sweet/tart citrus flavor combined with the tang of cream cheese.

Why yogurt?

Using greek yogurt provides many benefits in the cupcake recipe.

Yogurt gives added moisture resulting in a tender crumb.
It is naturally acidic so it is important to use baking soda for leavening.
It provides a slight tang to the recipe which partners well with the citrus.

Recipe Tips

This is a quick and easy cupcake recipe.

Take the frosting ingredients out of the refrigerator. Let the cream cheese and the butter soften and come to room temperature for easier mixing.
Have the oven preheating to 350 degrees and paper liners in the muffin tin. Don't lose all the leavening power in the batter by letting it sit around.
Combine the dry ingredients. The use of cake flour helps to keep the texture light and fluffy in the cupcake. Since it is a low protein flour, there is less gluten formation. Good for cupcakes! Also, make sure to fully distribute the baking powder and the baking soda.

Ingredients

Combine Wet Ingredients
Melt ½ cup of butter. Melt the other ½ cup of butter for the cake batter. Let it cool for 5 minutes before adding the other ingredients.
Add sugar to the melted butter. This quick and easy recipe doesn't require a mixer. Just whisk the butter and sugar together.
Add the eggs. Add 2 eggs and 2 egg yolks to the wet ingredients. Mix until the eggs are thoroughly combined.
Add the dairy. Now add the whole milk and the greek yogurt to the batter.
Use one lemon. You are going to get the most of one lemon. First, using a Microplane or the tiny holed side of a box grater, remove the zest from the lemon. Make sure it is just the zest - the pith is bitter. Once the zest has been removed, cut the lemon in half and squeeze out the juice. Generally, a lemon contains 3 tablespoons of juice. You will want at least that amount for a nice lemon flavor in the cupcakes.
Add the dry ingredients to the wet ingredients. Whisk in the dry ingredients until there are no lumps.
Add dry ingredients

10. Scoop the batter into the waiting muffin tin. Fill the cups ¾ full. Place the muffin tin on the middle rack in the oven.

Scoop cupcakes

11. Bake the cupcakes for 20 minutes. Take the cupcakes out of the oven when they are golden brown and have a bounce when you touch the top. I know you are tempted but wait until the cupcakes are completely cool before frosting, about 1 hour.

Baked Cupcakes

Cream Cheese Frosting

Cream cheese frosting is one divine creation. Tangy, sweet, creamy. An ideal combination with the lemon yogurt cupcakes.

When the cupcakes feel cool, it is time to make the cream cheese frosting. You can make the frosting by hand but it is much easier with a mixer.

Add the butter and the cream cheese to a mixing bowl. Using a paddle at medium speed, combine these ingredients until you have a fluffy and homogeneous mix.

a mixing bowl with a paddle attachment in cream cheese frosting

Creamy butter and cream cheese

Now it is time to add the confectioner's sugar. At low speed, add a ½ cup of sugar at a time. You don't want a cloud of sugar all over your clothes! This is one of those recipes you will need to make a judgment call. Is the frosting stiff enough? Sometimes humidity in the air can make the frosting too soft. If so, add more sugar. I used 4 ½ cups. Just make sure the frosting isn't too stiff if you are using a piping bag.

a cupcake getting cream cheese frosting piped on top with other cupcakes in the background

Piping the frosting

Coconut

Some people have definite opinions on coconut. I know the students in my class will let me know emphatically if they like or dislike coconut. I am of the pro-coconut crowd. If you are not, the cupcakes will be fine without it.

Add a layer of sweetened coconut

Lastly, I add a sprinkle of lime zest. Just a touch for another layer of citrus.

Irresistible

Cupcakes sell themselves. Little, delicate cakes, pretty as a picture. Who can resist? And why resist?

a cupcake on a dessert plate with the wrapper pulled down with a fork next to it

Lemon Yogurt Cupcake

This quick and easy recipe will be a favorite. Lemon Yogurt Cupcakes will be a welcome addition to your spring holiday celebrations.

Another petite sweet recipe - https://tenpoundcakecompany.com/orange-pistachio-financiers/

Recipe

a floral dessert plate with a lemon yogurt cupcake and a fork. More cupcakes in the background.

Lemon Yogurt Cupcakes

Course: Baked Goods, Dessert

Cuisine: Compliments many cuisines

Prep Time: 20

Cook Time: 20

Cream Cheese Frosting: 10

Servings:

Calories: 436kcal

Author: Ten Pound Cake Company

Lemon Yogurt Cupcakes feature the bright flavor of lemon and are topped with cream cheese frosting, garnished with coconut and lime zest.

Print Recipe

Equipment

a 12 cup muffin tin
paper liners
mixer with a paddle attachment
whisk
2 bowls
microplane

Ingredients

Dry Ingredients

2 cups cake flour (9.4 ounces/265 grams
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt

Wet Ingredients

½ cup unsalted butter (8 tablespoons/4 ounces/112 grams)
1 cup granulated sugar (8 ounces/226 grams)
2 eggs
2 egg yolks
½ cup vanilla greek yogurt (4 ounces/109 grams)
½ cup whole milk (125ml)
3 tablespoons lemon juice ( juice of 1 lemon
lemon zest (zest of entire lemon)

Cream Cheese Frosting

16 ounces cream cheese (2 - 8 ounce boxes/453 grams, softened)
½ cup unsalted butter (8 tablespoons/4 ounces/112 grams, softened)
4½ cups confectioners sugar (16.7 ounces/469 grams)
lime zest
2 cups shredded sweetened coconut (7.2 ounces/200 grams)

Instructions

Preheat oven to 350°. Place the paper liners in the muffin cups.
Combine the dry ingredients - cake flour, baking powder, baking soda, and salt in a medium-sized bowl.
Melt ½ cup of butter.
Combine the butter with the sugar in a large bowl.
Whisk 2 eggs and 2 egg yolks into the sugar/butter mix until thoroughly combined.
Add the whole milk and vanilla yogurt to the wet ingredients.
Add the zest and the juice of one lemon to the large bowl. You should be adding approximately 3 tablespoons of juice.
Add the dry ingredients to the bowl of wet ingredients, mixing until everything is thoroughly combined.
Scoop the batter into the paper liners, filling each ¾ full.
Bake for 20 minutes until golden brown and the top of the cupcake springs back when lightly touched.
Let the cupcakes cool for at least 1 hour before adding the frosting.

Cream Cheese Frosting

Add softened cream cheese and butter to a mixing bowl. Using a paddle attachment at medium speed, combine until smooth, creamy, and fluffy. On low speed, add the confectioner's sugar, ½ cup at a time, mixing completely before adding more. The frosting should start to stiffen.
Once the cupcakes have cooled, pipe the cream cheese frosting on top of each one.
Sprinkle the shredded coconut on top of the cream cheese frosting.
Sprinkle lime zest onto each cupcake for a flavorful garnish.
Recipe makes 5 cups/38 ounces/1070 grams of frosting. Plenty for 15 cupcakes.

Notes

I used 4 ½ cups of confectioner's sugar for the frosting. Humidity can affect the frosting. It is a judgment call you will need to make to determine if the frosting needs more or less sugar. I like the frosting to hold its shape when I pipe it on top of the cupcake.