Camp Cupcake: Lemon-Yogurt Cupcakes with Raspberry Jam

This is another one of those recipes that is light, making it easy to eat several without noticing. It doesn't even have frosting. However, they are not low-fat. Just a warning. Also, they do not call for lemon yogurt. Rather, they call for plain yogurt and lemon juice and zest, separately. I did not get a good picture of the finished product. Instead, here is a picture of the remainders, which got stale while I was out of town.

I took these to work, where people enjoyed them, and then I took the remainders to the institute building. That night, I got this text message from Garrett:

"Just so you know, your cupcake was not only delicious, but made my stomach very happy! Thanks!" That's exactly how Garrett talks. It made my day.

Here's the recipe:

3 sticks unsalted butter

2 3/4 c. all-purpose flour

1/2 tsp. baking soda

2 tsp. baking powder

3/4 tsp. salt

3 large eggs, separated, room temperature

1 1/4 c. granulated sugar

1 Tbsp. finely grated lemon zest, plus 4 1/2 tsp. fresh lemon juice

1 1/2 tsp. pure vanilla extract

3/4 c. plain whole-milk yogurt (I could not find this in the individual serving size)

1 c. seedless raspberry jam or preserves

powdered sugar, for dusting

Preheat oven to 350. Brush standard muffin tins with melted butter, dust with flour, tapping out excess. Or use Baker's Joy, which is infinitely easier. Whisk together flour, baking soda, baking powder, and salt.

Whisk egg whites until soft peaks form. Add 1/2 c. granulated sugar; whisk until peaks are stiff and glossy, but not dry.

In another bowl, cream butter until smooth. Add remaining granulated sugar and lemon zest. Beat until pale and fluffy. Add yolks one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Mix in lemon juice and vanilla. Add flour in three batches, alternating with two additions of yogurt, beating until just combined. Whisk one third of egg-white mixture into batter to lighten, then gently fold in remaining whites.

Fill each muffin cup 3/4 full. Bake about 20 minutes, or until cake tester comes out clean. After cooling, remove cupcakes.

To finish, use a serrated knife to slice each cupcake twice horizontally to make three even layers. Spread a thin layer of jam between each layer. Dust with powdered sugar before serving.