1 cup butter, room temperature
2 cups white sugar
2 tsp lemon zest
1 tsp vanilla extract
3 1/2 cups all purpose unbleached flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp sea salt
2 cups plain Greek yogurt (I used our homemade yogurt previously posted)
I used my stand mixer and combined the butter and white sugar until creamy. Add eggs one at a time, then mix in the lemon zest, and vanilla extract. Then start adding the dry ingredients and alternate with the yogurt. I just mixed it on speed 2 until the batter was smooth. Fill cupcake liners about 3/4 full - I used a cookie scoop heaping full. (Hint: I always use aluminum muffin pans because they bake so evenly, I never use the dark non-stick pans because they seem to get too dark on the bottoms for my taste). Bake at 350F for about 28 minutes or until you touch the tops and they don't leave a dent. Place on a cooling rack for about 10 minutes, then cool completely before you frost them. Makes about 35 cupcakes.
1/2 cup butter, room temperature
4-5 cups powdered sugar
2 tsp vanilla extract
4 T lemon juice (I squeezed 1 lemon)
1 tsp lemon zest
3 T half-n-half or milk
colored sugar for decoration is optional
Mix butter and powdered sugar, then add liquid ingredients until frosting is smooth. You can use a decorator bag or just use a knife to frost your cupcakes.
Enjoy your perfect, yummy-licious cupcakes!
Love and peace,
~ Simply Tammi