These lemon cupcakes are made with thick greek yogurt and olive oil, and are so delicious.
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Preheat oven at 350 degrees F and line a muffin pan with muffin liners.
In a large bowl mix sugar and olive oil, add the eggs and mix.
Add the yogurt, lemon peel and lemon juice and mix well.
In another bowl blend flour with baking powder.Add the flour 1/2 a cup at a time to the batter while mixing.
Fill the muffin cups 2/3 full. Bake for 25-30 minutes, or until an inserted toothpick comes out clean.
Let them cool in the pan for about 5 minutes and remove and let them cool completely. When cool, frost.
Place the butter in a mixing bowl and cream the butter using an electric mixer on medium. Beat about 2 minutes.
Beat in the sugar, lemon zest, and lemon juice and beat on medium speed until well combined.
Add the cream one tablespoon at a time.
Never add all at once as the frosting may be too thin.
Mix in each spoon of milk until you have the consistency you would like, then mix for 2-3 minutes.
Either spread or pipe the frosting onto your cakes or cupcake.