Lemon Cupcakes with Vanilla Frosting

Ingredients

Cupcakes

• 2 cups all purpose flour
• 4 teaspoons baking powder
• 1 cup granulated sugar
• 1 cup olive oil
• 7 ounces Greek yogurt ( 200 grams)
• 2 eggs
• 1 -2 lemon, juiced
• 2 lemons, Zest
• 1 -2 Tablespoon fresh lemon juice
• 1/2-1 cup confectioners' sugar

Lemon Buttercream Frosting

• 1/4 cup butter, at room temperature
• 1 1/2 cups confectioners' sugar
• 1 teaspoons lemon zest, finely grated
• 2 Tablespoons lemon juice, fresh
• 3 Tablespoons cream or wholemilk

Directions

1. Preheat oven at 350 degrees F and line a muffin pan with muffin liners.
2. In a large bowl mix sugar and olive oil, add the eggs and mix.
3. Add the yogurt, lemon peel and lemon juice and mix well.
4. In another bowl blend flour with baking powder.Add the flour 1/2 a cup at a time to the batter while mixing.
5. Fill the muffin cups 2/3 full. Bake for 25-30 minutes, or until an inserted toothpick comes out clean.
6. Let them cool in the pan for about 5 minutes and remove and let them cool completely. When cool, frost.

Lemon Frosting

1. Place the butter in a mixing bowl and cream the butter using an electric mixer on medium. Beat about 2 minutes.
2. Beat in the sugar, lemon zest, and lemon juice and beat on medium speed until well combined.
3. Add the cream one tablespoon at a time.
4. Never add all at once as the frosting may be too thin.
5. Mix in each spoon of milk until you have the consistency you would like, then mix for 2-3 minutes.
6. Either spread or pipe the frosting onto your cakes or cupcake.