• In a large bowl, start working the soft butter with the sugar with a whisk.
• Add the eggs one at a time and continue to work with the whisk.
• Work the mixture for 3 minutes, and add yogurt, lemon juice and zest and continue working for 2 minutes.
• Add flour, baking powder and baking soda to the liquid mixture and process until smooth and homogeneous.
• Pour the batter into the paper cups, set in a muffin mold, and fill them up to 3/4 full (about 3 tablespoons per mini cake).
• Before putting them in the oven, add a little brown sugar on top of the cupcakes for a crispier cupcake.
• Bake in a preheated static oven at 180 degrees, for about 20 minutes.
• Do the toothpick test to be sure, when they are ready let them cool and sprinkle with powdered sugar.

Your delicious and healthy mini cakes are ready!