You are here: Home » Recipes » Lemon Yogurt Cupcakes Lemon Yogurt Cupcakes Recipe by Our Cookbook Collection Yield 12 servings Creamy yogurt and tangy lemon zest add flavor and texture to this batch of low-fat cupcakes PrintEmail Ingredients 1/2 cup peanut oil1/2 cup fat-free plain yogurt2 eggs, lightly beaten1 teaspoon finely grated lemon zest1/3 cup golden superfine sugar1 1/4 cups all-purpose flour1/2 cup ground almonds1 teaspoon baking powder1/2 teaspoon baking soda pinch salt Instructions Preheat the oven to 350F and line a 12-cup cupcake or muffin pan with small silicone or paper bake cases. Put all the ingredients in a large bowl and beat until smooth, then spoon the batter into the bake cases. Bake the cakes in the oven for 18 minutes, or until risen, golden, and firm to the touch. Remove from the oven and transfer the cupcakes to a wire rack. Serve warm or cold. Reprinted with permission from QuickCook Low Fat by Jo McAuley, Hamlyn.