Moist Yogurt Lemon Cupcakes

• 1 1/4 cups flour, all-purpose
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup sugar
• 1/2 cup butter, unsalted melted and cooled
• 1 large eggs
• 1/2 cup yogurt, plain low-fat
• 2 1/4 teaspoons lemon zest freshly grated
• 3 tablespoons lemon juice freshly squeezed
• 3/4 teaspoon lemon extract

1. Preheat oven to 350F (180C).
2. Coat muffin pan with cooking spray, then put paper liners inside the tin.
3. Sift together flour, baking powder and salt in a medium bowl.
4. Add sugar, butter and egg in a large bowl, whisking until smooth and well blended.
5. Stir in yogurt, lemon zest and juice and lemon extract until smooth and well blended.
6. Put flour mixture into the liquid mixture, stirring just until incorporated and smooth, do not over mix.
7. Divide batter evenly among prepared muffin cups.
8. Bake for about 25 minutes or until tops of cupcakes spring back when lightly touched.
9. Transfer onto a wire rack, and allow to cool in pan on the wire rack for about 15 minutes.
10. Remove from pan and cool completely on the wire rack.
11. You can eat them plain, or you can frost the cupcakes with your favorite frosting.

flour, baking powder, salt, sugar, butter, eggs, yogurt, lemon zest freshly, lemon juice freshly squeezed, lemon extract

Taken from recipeland.com/recipe/v/moist-yogurt-lemon-cupcakes-52116 (may not work)