The good thing with lemon desserts is that the sweet taste is balanced out by the tangy flavor of lemons. With temperatures soaring high, I of course had to make some some summer desserts and what better than these soft lemon cupcakes topped with some cream cheese and greek yogurt frosting. Did I tell you that these cupcakes are eggless too?
IngredientsLemon Cupcakes1.5 cups all purpose flour
1.5 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup canola oil
1 cup granulated white sugar
1 teaspoon vanilla extract
1/2 cup greek yogurt
1/2 cup milk
2 tablespoons lemon juice
1.5 teaspoon lemon zest
Cream Cheese Greek Yogurt Frosting
8 oz cream cheese softened
1/2 cup greek yogurt
3/4 teaspoon lemon extract
2-2.5 cups confectioners sugar
MethodCupcakes* In a bowl sift together all purpose flour, salt, baking powder and baking soda. Set aside.
* In the steel bowl of your stand mixer or using your hand mixer beat together oil and sugar till smooth.
* Add vanilla, greek yogurt and mix till combined.
* Now add the lemon juice and lemon zest and mix.
* Add the flour mixture alternating with milk, starting and ending with the flour.
* Pour batter into cupcake liners till 2/3 full
* Bake at 350 F degrees for 16-20 minutes or till a toothpick inserted in the center comes out clean.
* Place the cupcakes on wire rack to cool completely before you frost them.
Frosting* In the steel bowl of your stand mixer fitted with paddle attachment or using your hand mixer beat together softened cream cheese and greek yogurt till smooth.
* Add lemon extract and mix.
* Start adding powdered sugar, 1/2 cup at a time beating till it's fully incorporated and then add more.
* Place the frosting in the refrigerator for around 1 hour. This will thicken the frosting.
* Pipe the frosting on cupcakes. If it looks too thick, beat it for few seconds and it will be good to go.