Delicious and Quick Yogurt Cupcakes Recipe
Ingredients
Directions
- Preheat the oven to 200°C or 400°F.
- Beat the sugar with the eggs and add the yogurt, the oil, the flour with the baking powder and the lemon zest, beating well between each addition.
- Place paper sleeves inside the cupcake tray or grease them with butter and dust them with flour.
- Fill 2/3 of each cup with the dough.
- Bake between 10 to 15 minutes and remove when golden brown.
- When cold, sprinkle with the powdered sugar.
Adapted from a Recipe by: arrozcomcanela.blogspot.pt
Frequently Asked Questions
Can I substitute sunflower oil with another type of oil?
Yes, you can substitute sunflower oil with other neutral oils like canola oil or vegetable oil. For a different flavor, you may also use melted coconut oil or olive oil, but keep in mind it may alter the taste slightly.
How should I store leftover yogurt cupcakes?
Store leftover yogurt cupcakes in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to a week. If you want to keep them longer, you can freeze them; just make sure to wrap them well in plastic wrap.
What should I do if my cupcakes are not rising properly?
If your cupcakes are not rising, ensure that your baking powder is fresh and active. Also, make sure not to overmix the batter after adding the flour, as this can result in denser cupcakes. Finally, check that your oven is properly preheated to the right temperature.
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