Easy lemon cupcakes

Ingredients:

• 115 grams (1/2 cup) unsalted butter, room temperature
• 200 grams (1 cup) caster sugar
• 2 large eggs, room temperature
• 210 grams (1 and 1/2 cups) plain flour
• 2 teaspoons baking powder
• 3 tablespoons fresh lemon juice (approx 1/2 large lemon)
• Zest of one lemon
• 120 ml (1/2 cup) Greek yogurt
• 60 ml (1/4 cup) milk

Icing:

• 1 1/2 cups icing sugar, sifted
• 50g butter, softened
• 3 tablespoons lemon or lime juice

What to do:

• Preheat the oven to 180C standard / 160C fan-forced. Line a 12-hole muffin pan with cupcake liners.
• In a large mixing bowl, beat butter and sugar together until pale and creamy - this will take a couple of minutes. If the butter is still hard before starting, microwave the mixture for 5-10 secs on approx 60 per cent power.
• Add eggs and beat briefly until combined. 
• In a separate bowl, sift together flour and baking powder. Add half the flour mixture and all the yogurt, along with the lemon juice and zest, and slowly mix together on a low speed. 
• Add the rest of the flour and the milk and mix briefly until smooth and creamy. Don't over-mix. The mixture will be thick.
• Spoon out the cake batter into your prepared liners and bake in the oven for approximately 18 minutes or until golden and spring back lightly to the touch. Leave to cool completely on a wire rack.

Icing:

• Using a wooden spoon, combine icing sugar, butter and juice in medium bowl until smooth. Add a touch of extra milk or water to get a glossier consistency. Use a knife to spread on the cooled cupcakes.

Adapted from: https://www.sweetestmenu.com/easy-lemon-cupcakes/