spring makes me think of lemon cake for some reason. i guess there is something fresh about lemons that makes the connection. perhaps it's only natural to crave something baked with spring when it is a chilly, rainy day.
of course this would make a fabulous dessert (with some fresh whipped cream) but i think these lemon yogurt cupcakes and perfect for breakfast too. i mean, they have yogurt in them, of course they are breakfast worthy!
i decided to try using the brown rice syrup after reading this article about sweeteners. i thought if i could incorporate it more into my baking, it would be better than granulated sugar or even agave nectar. the cupcakes turned out moist, spongy, tender, and dripping with lemon. yum!
Lemon Yogurt Cupcakes
makes 15 cupcakes
1 cup all-purpose flour
1/2 cup whole wheat pastry flour
2 tsp baking powder
1/4 tsp kosher salt
1 cup plain greek yogurt
1 cup brown rice syrup
3 extra-large eggs
zest of 2 lemons
1 tsp vanilla extract
1/4 cup melted butter
1/3 cup freshly squeezes lemon juice
1/4 cup sugar
preheat oven to 350 degrees F.
in a medium bowl. whisk together dry ingredients, flours, baking powder, and salt and set aside.
in a large mixing bowl whisk together yogurt, rice syrup, eggs, lemon zest, vanilla, and butter until smooth. slowly whisk in dry ingredients until just combined.
fill cupcake liners 2/3 of the way full (approximately 15 cupcakes) and bake for 18-20 minutes until toothpick inserted into the center comes out clean. let cool for 10 minutes.
while cupcakes are cooking bring lemon juice and sugar to a boil over medium heat. remove from heat and whisk well to make sure sugar has dissolved. set aside. after the cupcakes have cooled slightly but are still warm, pour the lemon-sugar mixture over the cupcakes and allow it to soak in. let cool completely.