Serves: 12
Total Calories: 117
Preheat oven to 350 degrees. Line the muffin tin with cupcake liners. In a large bowl, cream together the butter, sugar and egg. Add milk, flour, dry milk, baking powder, baking soda, salt, and lemon extract. Fold in yogurt. Spoon the batter into the muffin tins 3/4 of the way full and cook for 25 minutes. Toothpick should come out clean. Remove from muffin pan and let cool completely.
To Frost with lemon icing: Mix 1 cup powdered sugar, two teaspoon lemon juice, 1 tablespoon water and 1/4 teaspoon lemon zest.
This Light Lemon Cupcakes recipe is from the 2012 HomeCook'n Collection Cookbook. Download this Cookbook today.
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