Lemon Cupcakes w/Blueberry Buttercream Frosting
Lemon Cupcakes with Blueberry Buttercream Frosting -- divine!!
Butter (room temperature)
Lemon Greek Yogurt (or sub plain)
Vanilla Almond Milk
2 1⁄2 cups
Unbleached All-Purpose Flour
Iodized Sea Salt
Preheat oven to 350 degrees.
Combine sugar and butter, and use a hand-mixer to blend until fluffy.
Add one egg at a time, mixing thoroughly.
Stir in the remaining wet ingredients: greek yogurt, lemon juice, lemon zest, honey, almond milk, mixing thoroughly.
In a separate bowl combine dry ingredients: flour, baking powder, and sea salt.
Slowly add in the dry mixture to the wet.
Put cupcake liners into a muffin tin and fill them 2/3rds full with batter.
Bake for 20 minutes.
Let cool completely, then add frosting and top with a dried blueberry.
Yields 24 Cupcakes