Welcome spring (any time of the year!) with moist lemon cupcakes and creamy, zesty frosting.
1-1/2 cups flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup Horizon Organic unsalted butter, room temperature
3/4 cup sugar
2 Horizon Organic eggs
1/2 cup Horizon Organic plain yogurt
1 tablespoon lemon zest
3 Tbsp. fresh lemon juice
1 (8-oz.) container Horizon Organic cream cheese, at room temperature
1/4 cup Horizon Organic unsalted butter, at room temperature
2 cups powdered sugar
1/2 teaspoon vanilla extract
2 teaspoons lemon zest
3 tablespoons fresh lemon juice
A few drops of yellow food coloring, if desired
Preheat oven to 325°F. Line a 12-cup muffin tin with paper liners.
Whisk together flour, baking soda and salt in a small bowl. Set aside. In the bowl of a stand mixer beat butter and sugar until light and fluffy, about 3 minutes. Add eggs, one at a time, beating well after each. Alternately add flour mixture and yogurt to batter, beginning and ending with flour mixture. Add lemon zest and lemon juice and beat for another minute until light and fluffy.
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.
To prepare frosting, beat cream cheese and butter until light and fluffy. Gradually add powdered sugar until all is incorporated. Beat in vanilla, lemon zest, lemon juice and food coloring. Frost cooled cupcakes.
Calories 280; Total Fat 9g; Cholesterol 42mg; Sodium 228mg; Carbohydrates 45g; Dietary Fiber 1g; Sugars 32g; Protein 4g; Vitamin A 7% DV; Vitamin C 9% DV; Calcium 4% DV; Iron 6% DV