Beautiful Spring Cupcake Recipe
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
zest of 1 lemon
1/2 cup (1 stick) unsalted butter, softened, and cut into pieces
3/4 cup Greek yogurt (I used nonfat)
1 teaspoon vanilla extract
juice of 1 lemon
For the Frosting (double these quantities if making standard sized cupcakes):
4 ounces (half a block) softened cream cheese (not reduced fat, not whipped)
1/3 cup powdered sugar
1/2 teaspoon vanilla extract
1/3 cup heavy whipping cream, cold
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 1/2 to 2/3 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 cake tester 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 will probably look a little loose in the bowl, but it actually holds its shape when piped.