What you need: Makes 12 cupcakes
1 and 1/2 cups flour
1 tsp baking powder
1 cup sugar
2 eggs, at room temperature
1/2 tsp salt
1/2 cup unsalted butter, at room temperature
1 tsp vanilla extract
1 tsp lemon zest
1/2 cup plain yogurt
1 Tbsp fresh lemon juice,
Sift the flour, baking powder and salt together, set aside.
Preheat oven to 350 degrees F. Line 12 cupcake pan cups with paper liners.
In a bowl, beat the butter and sugar until light and fluffy. Beat in the eggs one at a time, beating each egg until incorporated before adding the next. Mix in the vanilla extract and lemon zest.
Incorporate the flour mixture into the butter mixture, alternating with yogurt and lemon juice. Beat until just combined; do not over mix.
Fill the prepared cupcake liners with batter two thirds full, and bake in the preheated oven until a toothpick/skewer inserted in the center comes out clean, about 15 to 18 minutes.
Try to remove the cupcakes from the pans just after a minute or so, as the heat in the pans will continue to cook the cupcakes, making them shrink. Finish cooling them completely on a rack.
While they cool down, prepare your lemon frosting.
Creamy lemon frosting
1 pack/8oz cream cheese
1/2 cup butter
1 Tbsp lemon juice
1/2 tsp lemon zest
4 cups confectioners' sugar
Beat cream cheese, butter, lemon juice, lemon rind, and vanilla together until smooth and fluffy.
Add confectioners' sugar slowly in 3 to 4 portions. Beat until creamy.
Add more icing sugar or lemon juice to get your preferred consistency and taste.
Top the cooled lemon cupcakes and decorate them with sprinkles. Refrigerate and enjoy it chilled or at room temperature. Enjoy!