Lemon Cupcakes with Lemon Cream Cheese Frosting

INGREDIENTS

Cupcakes

large egg

1 cup

granulated sugar

2/3 cup

buttermilk (or Powdered Buttermilk, use 2 1/2 tablespoons + 2/3 cup water)

1/2 cup

canola or vegetable oil

1/4 cup

lemon juice (freshly squeezed if possible)

2 tbsp

lemon zest (or more to taste if you’re really into lemon)

rounded tablespoons Greek yogurt or sour cream

1 tsp

vanilla extract

1 3/4 cups

+ 2 tablespoons all-purpose flour (2 cups minus 2 tablespoons)

3/4 tsp

baking soda

salt, optional and to taste

Lemon Cream Cheese Frosting

1/4 cup

cream cheese, softened (I used Trader Joe’s soft spreadable light; don’t use light cream cheese if you want thick frosting that you can pipe)

2 tbsp

lemon juice (freshly squeezed if possible)

about 1 1/4 cups confectioners’ sugar, or as necessary for desired consistency

to 2 tablespoons lemon zest, optional for garnishing