Luscious Lemon Cupcakes

Some days are just meant to have the flavor of lemon in them, and these pretty little yummies are the perfect treat for today.  They will sweep you off your feet!

Makes 2 dozen

The Recipe

Cake:

1 lemon                                                                1 3/4 cups sugar

3 cups unbleached all-purpose flour                        2 large eggs

2 t baking powder                                                 2 egg whites

1/2 t salt                                                              

1 cup skim or 1% milk

6 ounces non-fat lemon yogurt                              Frosting:

(or, 6 ounces non-fat plain yogurt with                  3/4 cup I Cant' Believe It's Not

 2 t lemon zest mixed in)                                                    Butter Spread  

1 t lemon extract                                                  16 ounces confectioner's sugar  

3/4 cup I Can't Believe It's Not Butter Spread          2 T lemon juice (from zested lemon)     

1 T butter, softened                                             1/2 t lemon extract            

Cake: Preheat oven to 350 degrees F.  Line muffin tins with paper liners.  

Zest lemon peel (about 2 teaspoons).  Juice lemon, set aside.

In a medium bowl, combine flour, baking powder and salt.  Mix well with a whisk until completely combined.  In a measuring cup, whisk together milk, yogurt and lemon extract, set aside.  In a large bowl, beat butters and sugar together until light and fluffy.  Beat in eggs and egg whites, one at a time, beating well after each.

Mix flour mixture into the butter mixture in three additions, alternating with milk mixture.  Start and end with flour mixture, mix well after each addition.  Fold in 2 t lemon zest.  Divide batter evenly into each cupcake cup.

Bake at 350 degrees F for about 30 minutes, or until a cake tester inserted in the center of one, comes out clean.  Cool completely.

Frosting:

Beat butter, confectioner's sugar, reserved lemon juice and lemon extract.  Mix until smooth, adding more confectioner's sugar as needed for desired consistency.

Smart Little Cookie Tip: 
If you like, or even love the flavor of lime, like I do, substitute 1 lime in place of the lemon in this recipe for both the cupcakes and the frosting.  You could also use 4-5 key limes for the equivalent of 1 lime-You can never go wrong with the flavor of key lime! Yum!!!

Avoir un jour succulent de citron !

Have a luscious lemon day!