Lemon Greek Yogurt Cupcakes with Cream Cheese Frosting

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Lemon Greek Yogurt Cupcakes with Cream Cheese Frosting

Moist & fluffy lemon cupcakes made with healthy Greek yogurt, topped with a tangy cream cheese frosting. These little treats are so cheerful and bright, they're a perfect spring dessert! Easy one-bowl recipe.

Prep Time35

Cook Time14

Total Time49

Course: Dessert, Snack

Cuisine: American

Keyword: lemon Greek yogurt cupcakes

Servings:

Calories: 92kcal

Ingredients

For the Cupcakes

1 cup all purpose flour
1 cup granulated sugar
1/2 cup cake flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 tablespoon lemon zest (zest of 1 lemon)
1/2 cup unsalted butter (1 stick), softened, and cut into pieces
2 eggs (large)
3/4 cup plain Greek yogurt (I used nonfat)
1 teaspoon vanilla extract
2 tablespoons lemon juice (juice of 1 lemon)

For the Frosting

4 ounces cream cheese (half a block), softened
1/3 cup powdered sugar
1/2 teaspoon vanilla extract
1/3 cup heavy whipping cream, cold

US Customary - Metric

Instructions

For the Cupcakes:

Preheat the oven to 350 degrees F and line a mini cupcake pan with papers.
In a large bowl, combine the flours, sugar, baking powder, baking soda, salt, and lemon zest.
Add the softened butter and mix on low speed until the mixture resembles coarse crumbs.
Add the eggs, one at a time, scraping the sides and bottom of the bowl after each addition.
Add the yogurt, vanilla, and lemon juice, mix for 30 seconds, and scrape the bowl again. Mix for another minute.
Fill the cupcake liners about ½ to ⅔ full. (Be careful not to overfill, the cupcakes will puff up a lot as they bake.)
Bake for 12-14 minutes, or until the mini cupcakes are springy to the touch, and a toothpick inserted in the center comes out clean or with one or two moist crumbs. (Regular sized cupcakes will need about 18-20 minutes bake time.)
Cool completely before frosting.

For the Frosting:

Mix the cream cheese and powdered sugar together on medium speed, using the paddle attachment.
Stir in the vanilla extract, and switch to the whip attachment.
Slowly drizzle in the cold cream, while whipping on high speed. (The frosting may look a little loose in the bowl, but it actually holds its shape well when piped.)

Notes

For more info on the frosting, click here: Whipped Cream Frosting.

Nutrition