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Lemon Bliss Cupcakes
Welcome spring (any time of the year!) with moist lemon cupcakes and creamy, zesty frosting.
-
12
Servings
-
25 min
Prep Time
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18-20 min
Cook Time
Ingredients
- 1 cups flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup Horizon Organic unsalted butter, room temperature
- 2/3 cup sugar
- 2 eggs
- 1/2 cup plain yogurt
- 1 tablespoon lemon zest
- 3 Tbsp. fresh lemon juice
Frosting
- 1 (8-oz.) container cream cheese, room temperature
- 1/4 cup Horizon Organic unsalted butter, at room temperature
- 1 3/4 cups powdered sugar
- 1/2 teaspoon vanilla extract
- 2 teaspoons lemon zest
- 3 tablespoons fresh lemon juice
- A few drops of yellow food coloring, if desired
Preparation
- Preheat oven to 325°F. Line a 12-cup muffin tin with paper liners.
- Whisk together flour, baking soda and salt in a small bowl. Set aside.
- In the bowl of a stand mixer beat butter and sugar until light and fluffy, about 3 minutes.
- Add eggs, one at a time, beating well after each. Alternately add flour mixture and yogurt to batter, beginning and ending with flour mixture.
- Add lemon zest and lemon juice and beat for another minute until light and fluffy.
- Spoon batter into prepared muffin pan and bake for 18-20 minutes until tops spring back and a tester inserted into center of cupcake comes out clean. Cool completely.
- To prepare frosting, beat cream cheese and butter until light and fluffy.
- Gradually add powdered sugar until all is incorporated. Beat in vanilla, lemon zest, lemon juice and food coloring. Frost cooled cupcakes.
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