Lemon Cupcakes w/Blueberry Buttercream Frosting


Lemon Cupcakes with Blueberry Buttercream Frosting -- divine!!


1 cup
8 tablespoons
Butter (room temperature)
6 ounces
Lemon Greek Yogurt (or sub plain)
2 tablespoons
Lemon juice
1 teaspoon
Lemon Zest
1⁄4 cup
1 cup
Vanilla Almond Milk
2 1⁄2 cups
Unbleached All-Purpose Flour
1 tablespoon
Baking Powder
1⁄4 teaspoon
Iodized Sea Salt


  1. Preheat oven to 350 degrees.
  2. Combine sugar and butter, and use a hand-mixer to blend until fluffy. 
  3. Add one egg at a time, mixing thoroughly. 
  4. Stir in the remaining wet ingredients: greek yogurt, lemon juice, lemon zest, honey, almond milk, mixing thoroughly.
  5. In a separate bowl combine dry ingredients: flour, baking powder, and sea salt. 
  6. Slowly add in the dry mixture to the wet. 
  7. Put cupcake liners into a muffin tin and fill them 2/3rds full with batter. 
  8. Bake for 20 minutes.
  9. Let cool completely, then add frosting and top with a dried blueberry.

Yields 24 Cupcakes