Lemon Yogurt Cupcake With Cream Cheese Frosting

Mr. D and I love lemony desserts. One day I was searching for new recipes to try and came across lemon yogurt cake. We haven’t eaten yogurt cake before. So, I decided to try baking it and put a cupcake spin to it. I must say it tasted divine as it’s so moist, light and lemony. If you do not like frosting on your cake, you can eat it plain. I definitely love it with cream cheese frosting. They go extremely well together!


Lemon Syrup


  • 1/3 cup freshly squeezed lemon juice
  • 1/3 cup sugar


  1. In a small saucepan, stir 1/3 cup lemon juice with 1/3 sugar over medium heat until the sugar is dissolved.
  2. Set aside and let it cool.

Cream Cheese Frosting (Yields: 2 cups) (Adapted from How To Eat A Cupcake)


  • 250 g cream cheese (cold)
  • 71 g butter (room temperature)
  • 2 tsp vanilla
  • 2 cups of icing sugar (sifted)


  1. Using an electric mixer, beat cream cheese, butter and vanilla until well blended.
  2. Add sugar 1/3 at a time and beat until smooth and the desired consistency. The frosting should be smooth, glossy and has ribbon-like texture.
  3. If frosting is too stiff, continue beating for a few seconds but do not over beat. Over beating will break down the cream cheese and produced grainy and soft frosting that could not hold its shape.

*Note: You can keep the leftover frosting in the fridge for a week or up to 3 months in the freezer.

Lemon Yogurt Cupcake (Yields: 14 cupcakes) (Adapted from imafoodblog)


  • 1 cup all purpose flour
  • 1/2 cup ground almonds
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup sugar
  • Grated zest of 3 lemons
  • 1 tsp vanilla
  • 1 cup plain whole milk yogurt
  • 3 large eggs
  • 1/2 cup canola oil


  1. Preheat the oven to 350 F. Grease the cupcakes tin with butter.
  2. Sift the flour, ground almonds, baking powder and salt into a bowl.
  3. In another bowl, whisk together the yogurt, 1 cup sugar, eggs, lemon zest and vanilla.
  4. While whisking add in the dry ingredients.
  5. Fold in the vegetable oil gently making sure the oil is fully incorporated. Do not over mix!
  6. Fill the cupcake tins with the batter till 3/4 full and bake it for 35-40 min. Test its center with a cake tester, and it should come out dry.
  7. Cool the cupcakes on a wire rack.
  8. Brush the lemon syrup on the cupcake surface and let it soak for 2-3 min.
  9. Ice the cupcake with the cream cheese frosting.

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