Step 1
Preheat oven to 350°F (177°C). Line two muffin tins with paper liners.
Step 2
In a medium bowl, combine the Redpath® Golden Yellow Sugar, the Redpath® Granulated Sugar, and the lemon zest. With clean hands or the back of a spoon, rub the lemon zest into the sugars until fragrant and the sugars look like wet sand. Set aside.
Step 3
In another medium bowl, whisk together the flour, baking powder, baking soda, and salt until well mixed.
Step 4
In a large measuring cup, whisk together the yogurt and lemon juice until thoroughly combined. Set aside until needed.
Step 5
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter until smooth. Add in the brown sugar and lemon zest mixture and cream until butter is light in colour and fluffy, scraping down the sides of the bowl as necessary; 3 minutes.
Step 6
Add in the eggs one at a time, beating well after each.
Step 7
Add and mix in the lemon and vanilla extract.
Step 8
Transfer ⅓ of the dry ingredients into the bowl of the stand mixer. Mix on low speed until just combined. Add half of the yogurt mixture and beat in until combined. Repeat the process with the remaining dry and wet ingredients, ending with the dry ingredients; do not overmix.
Step 9
With a trigger-style scoop or ladle, fill the paper liners ¾-full with the batter. Bake in the preheated oven for 20 to 25 minutes or until a skewer inserted into the center comes out clean or until the tops spring back when gently pressed.
Step 10
Let cupcakes cool in pan for about 5 minutes before carefully removing and placing them onto a wire cooling rack to cool completely before decorating.
Step 11
Make the desired buttercream as directed in the recipe. Transfer buttercream to a piping bag fitted with a large plain/round piping tip.
Step 12
Pipe a mound of frosting or the desired decorative pattern onto the tops of the completely cooled cupcakes.
Step 13
Serve immediately or store in an airtight container in the fridge for up to 4 days (see Chef’s Tips).
*Redpath® Dark Brown Sugar can be substituted for the Redpath® Golden Yellow Sugar. Note that the resulting cupcake may have more of a pronounced caramel undertone and a darker colour than the original recipe.
*If lemon extract is unavailable, add an additional 2 to 3 teaspoons of lemon zest to the brown-sugar mixture in Step 2.
*If refrigerated, allow cupcakes to come to room temperature (at least 15 minutes) before eating.
*For an Easter-themed version, try our Lemon Bunny Cupcakes recipe.
