Lemon Cupcakes with Vanilla Bean Icing

This recipe is really great for the summer. It's light and refreshing. The vanilla flavor compliments the lemon really well. This is one of my favorites!

INGREDIENTS:

1 cup butter softened
1 cup white sugar
1 cup light brown sugar
3 eggs
2 teaspoons grated lemon peel
1 teaspoon vanilla extract
3 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups non-fat vanilla yogurt

FROSTING:

3 tablespoons butter softened
2 1/4 cups confectioners' sugar
1/2 teaspoon vanilla extract
vanilla bean seeds from one whole vanilla bean
(for instructions how to scrape a vanilla bean go here)
1 tablespoon milk

DIRECTIONS:

In a large mixing bowl cream the butter and sugar then beat in the eggs one at a time.

Add the lemon peel and vanilla and mix together. Combine all dry ingredients well in a separate bowl and add to creamed mixture alternately with yogurt. Fill greased or paper-lined muffin cups with 1/4 cup of batter. Bake at 350 degrees F for 25-30 minutes or until a toothpick inserted in the center comes out clean and happy.

Happy cupcakes baking

Cool for about 10 minutes then place on wire racks to cool completely.

For frosting, cream butter and sugar in a small mixing bowl. Add the vanilla, vanilla bean seeds and milk. If necessary add more milk until you reach the desired consistency. Now frost the cupcakes and EAT 'EM UP!


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