The frosting for these cupcakes is tinted a pretty pale shade of pink with pureed raspberries (not food coloring), which also adds flavor. Martha made this recipe on "Martha Bakes" episode 808.



Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees. Whisk together flour, baking powder, baking soda, and salt in a bowl. In another bowl, beat butter, sugar, and lemon zest on medium speed until well combined, about 3 minutes. Beat in lemon juice, vanilla, and egg. Add flour mixture in 3 batches, alternating with 2 additions of yogurt, beating until just combined (do not overmix).

  • Divide batter evenly among paper-lined standard muffin tins, filling each cup three-quarters full. Bake, rotating pan halfway through, until golden and a tester inserted in centers comes out clean, 18 to 20 minutes. Let cool completely in tins on wire racks before removing. Cupcakes can be stored at room temperature up to 2 days before spreading about 2 tablespoons frosting on each.

Reviews (4)

109 Ratings
  • 5 star values: 16
  • 4 star values: 23
  • 3 star values: 35
  • 2 star values: 25
  • 1 star values: 10
Rating: 3 stars
Taste was great but they stuck to the paper liners, so only got the top half to eat. :( I followed everything exactly. I would make these again if they didn’t stick to the liners.
Rating: 1 stars
These cupcakes go flat (maybe too much yogurt?) & it's NOT because my baking powder and/or baking soda has expired. I added more grated lemon peel, but didn't help the taste one bit! Don't waste your time or ingredients on this bummer recipe!!
Rating: 5 stars
These were delicious! They baked perfectly and were nice and light and lemony. I will be making these again!
Rating: Unrated
The recipe is more like a cheesecake rather than a cupcake. The centers of all of them fell while cooling in their pan. They were cooked until the toothpick came out clean.