Extra Moist Lemon Cupcakes

This recipe only makes 12..they freeze well..

Preheat oven to 350.

Line 12 muffin tins with paper liners and set aside.

To make the batter:.

Whisk flour , baking soda , baking powder and salt in a small bowl -- set aside.

In medium bowl , beat the butter till light and fluffy --.

With mixer on high speed , gradually beat in sugar , and continue beating till mixture is very light and fluffy.

Lower speed to medium , beat in eggs , one at a time , beating just until blended , then beat in lemon juice , and zest and extract.

Lower speed to low , alternately beat in flour mixture and yogurt.

Beating just till blended.

To make the syrup.

Stir lemon juice and sugar in small cup --.

Gently remove paper.

Replace baked cakes in tins , spoon syrup over the cakes.

Cool completely on rack --.

Handle the cakes very gently.

They will be tender and sticky.

Bake cakes about 20 minutes --.

flour, baking soda, baking powder, butter, sugar, eggs, lemon zest, lemon juice, yogurt, lemon extract, granulated sugar