Lemon Cupcakes w/Blueberry Buttercream Frosting
Lemon Cupcakes with Blueberry Buttercream Frosting -- divine!!
1 cup Sugar
8 tablespoons Butter (room temperature)
6 ounces Lemon Greek Yogurt (or sub plain)
2 tablespoons Lemon juice
1 teaspoon Lemon Zest
1⁄4 cup honey
1 cup Vanilla Almond Milk
2 1⁄2 cups Unbleached All-Purpose Flour
1 tablespoon Baking Powder
1⁄4 teaspoon 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.