Preparation

1. Preheat oven to 325°F. Line a 12-cup muffin tin with paper liners.
2. Whisk together flour, baking soda and salt in a small bowl. Set aside.
3. In the bowl of a stand mixer beat butter and sugar until light and fluffy, about 3 minutes.
4. Add eggs, one at a time, beating well after each. Alternately add flour mixture and yogurt to batter, beginning and ending with flour mixture.
5. Add lemon zest and lemon juice and beat for another minute until light and fluffy.
6. 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.
7. To prepare frosting, beat cream cheese and butter until light and fluffy.
8. Gradually add powdered sugar until all is incorporated. Beat in vanilla, lemon zest, lemon juice and food coloring. Frost cooled cupcakes.