Lemon Yogurt Cupcakes With Whipped Lemon Cream Cheese Frosting Recipe

Name: Lemon Yogurt Cupcakes With Whipped Lemon Cream Cheese Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CUPCAKES:; 1-1/2 cup All-purpose Flour; 2 teaspoons Baking Powder; 1/2 teaspoons Kosher Salt; 1 cup Plain Yogurt; 1 cup Granulated Sugar; 3 Eggs; 2 whole Lemons, Zested; 1/2 teaspoons Vanilla Extract; 1/2 cups Vegetable Oil; FOR THE CREAM CHEESE FROSTING:; 8 ounces, weight Cream Cheese, At Room Temperature; 4 cups Powdered Sugar; 2 Tablespoons Freshly Squeezed Lemon Juice; 1/2 teaspoons Lemon Extract; 1 cup Heavy Whipping Cream

Servings: persons

FOR THE CUPCAKES:
1-1/2 cup All-purpose Flour
2 teaspoons Baking Powder
1/2 teaspoons Kosher Salt
1 cup Plain Yogurt
1 cup Granulated Sugar
3 Eggs
2 whole Lemons, Zested
1/2 teaspoons Vanilla Extract
1/2 cups Vegetable Oil
FOR THE CREAM CHEESE FROSTING:
8 ounces, weight Cream Cheese, At Room Temperature
4 cups Powdered Sugar
2 Tablespoons Freshly Squeezed Lemon Juice
1/2 teaspoons Lemon Extract
1 cup Heavy Whipping Cream

1
For the cupcakes:
2
Preheat oven to 350 F. Line two muffin pans with 18 cupcake paper liners. (Depending on how much you like to fill your cupcakes, you may end up with a couple more or less).
3
In a small bowl, whisk together flour, baking powder, and salt. In a larger bowl, stir together yogurt, sugar, eggs, lemon zest, vanilla, and oil. Add in dry ingredients and stir to combine.
4
Divide batter evenly into muffin pans. Bake for 18-19 minutes or until a toothpick inserted in the center of a cupcake comes out clean. Remove pans from the oven and set on a wire rack. Cool cupcakes in pans for about 10 minutes. Take them out of the pans and set on wire racks and cool completely before filling and frosting.
5
For the whipped lemon cream cheese frosting:
6
Beat the cream cheese and powdered sugar in the bowl of an electric mixer until smooth. Mix in lemon juice and lemon extract.
7
Separately, whip the heavy cream in a large bowl with an electric mixer on high speed until it forms stiff peaks (be sure not to over whip or it will curdle). Fold the whipped cream into the cream cheese mixture. Stir gently by hand until blended. Refrigerate for at least an hour, so it sets a little bit and can be piped.
8
Recipe adapted from Barefoot Contessa.

1577

kcal

Calories

Fat

204

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: FOR THE CUPCAKES:, 1-1/2 cup All-purpose Flour, 2 teaspoons Baking Powder, 1/2 teaspoons Kosher Salt, and more.

Yes, Lemon Yogurt Cupcakes With Whipped Lemon Cream Cheese Frosting falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Lemon Yogurt Cupcakes With Whipped Lemon Cream Cheese Frosting

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