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.
Preheat the oven to 350 degrees F and line a mini cupcake pan with papers.
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.
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.)
For more info on the frosting, click here: Whipped Cream Frosting.