Lemon Cupcakes with Vanilla Bean Frosting

• Vegetarian

• Produce

  • 2 Lemons, Juice and zest of

• Refrigerated

  • 1 Egg, large

• Baking & Spices

  • 1/2 tsp Baking powder
  • 1/4 tsp Baking soda
  • 1 2/3 cup Flour
  • 2 cups Powdered confectioner sugar
  • 1/2 tsp Salt
  • 1 pinch Salt
  • 1 cup Sugar
  • 1/2 Vanilla bean
  • 2 tsp Vanilla extract

• Dairy

  • 1 cup Butter
  • 1/4 cup Greek yogurt or sour cream
  • 1/2 cup Milk

Found on 2teaspoons.com

Description

Ingredients

• 1⅔ cup flour
• ½ teaspoon baking powder
• ¼ teaspoon baking soda
• ½ teaspoon salt
• ½ cup butter
• 1 cup sugar
• 1 large egg
• ¼ cup greek yogurt or sour cream
• juice and zest of 2 lemons
• ½ cup milk
• 2 teaspoons vanilla extract
• ½ cup butter, softened
• 2 cups powdered confectioner sugar
• ½ vanilla bean* or 1 teaspoon vanilla extract
• pinch of salt
• Optional: Extra lemon zest for garnish

Directions

• Preheat oven to 350 degrees F. Line a 12 muffin pan with cupcake liners.
• CUPCAKES: In a medium bowl melt butter in microwave on medium powder. Whisk in sugar until dissolved. Whisk in egg, yogurt, milk, lemon juice and zest, and vanilla until completely blended.
• In a large bowl whisk together flour, baking powder, baking soda, and salt. Slowly whisk in wet ingredients until no lumps remain. Divide batter equally among muffin tin. Bake until toothpick comes out clean, about 15-20 minutes. Allow to cool completely.
• FROSTING: Once cupcakes are cool, if using a vanilla bean, slice vanilla bean open and scrap out inside seeds*. Beat softened butter on medium speed with a standmixer or electric mixer until smooth and creamy, about 3 minutes. Add powdered sugar, vanilla and a pinch of salt and beat on high until frosting is fluffy, about 1-3 minutes, scraping down sides when necessary.
• Evenly divide frosting between cupcakes. Sprinkle with lemon zest and enjoy!