Small-Batch Cottage Cheese Lemon Cupcakes
These Small-Batch Cottage Cheese Lemon Cupcakes are soft, moist treats bursting with fresh lemon flavor, perfect for a smaller bite without the leftovers.
Servings: 6 cupcakes
Calories: 150kcal
Ingredients
Dry Ingredients
- 1 cup All-purpose flour
- 1 tsp Baking powder
- 1/4 tsp Salt
- 3/4 cup Granulated sugar
Wet Ingredients
- 1 large Egg
- 1/2 cup Cottage cheese (small curd, full fat)
- 1/4 cup Neutral oil or melted butter
- 1 tbsp Fresh lemon zest
- 2 tbsp Fresh lemon juice
- 1 tsp Vanilla extract
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line a muffin pan with paper liners or grease a small pan if making a cake.
- In a bowl, whisk together the flour, baking powder, and salt.
- In a separate bowl, whisk together the sugar and egg until light in color. Stir in the cottage cheese, oil or melted butter, lemon zest, lemon juice, and vanilla until well combined.
- Gradually add the dry ingredients to the wet, stirring just until no flour is visible. Do not overmix; a few tiny lumps are fine.
- Scoop the batter into the prepared liners about two-thirds full for cupcakes, or spread into your prepared pan for a cake.
Baking
- Bake the cupcakes for 16 to 20 minutes or until a toothpick comes out clean. For a small cake, start checking at 22 minutes.
- Allow cupcakes to cool in the pan for 5 minutes before transferring to a cooling rack. Avoid frosting while warm to prevent melting.
Notes
For a simple glaze, mix powdered sugar with a bit of lemon juice and drizzle over cooled cupcakes. Cream cheese frosting works well if you're a frosting lover.