Lemon-Blueberry Cupcakes with Whipped Lemon Cream Cheese Frosting

I love any citrus flavored dessert! I decided to make some lemon cupcakes and whipped up a light, fluffy lemon cream cheese frosting to go on top. I filled the middle of each cupcake with some of my homemade blueberry preserves. The final result was quite yummy. :)

Lemon Yogurt Cupcakes

1 1/2 cups all-purpose flour
2 tsps baking powder
1/2 tsp kosher salt
1 cup plain yogurt
1 cup sugar
3 eggs
zest of two lemons
1/2 tsp vanilla extract
1/2 cup vegetable oil

Preheat oven to 350F. Line muffin pans with cupcake paper liners.

In a small bowl, whisk together flour, baking powder, and salt. In a larger bowl, stir together yogurt, sugar, eggs, lemon zest, vanilla, and oil. Add in dry ingredients and stir to combine.

Divide batter evenly into muffin pans. Bake for 18-19 minutes or until a toothpick inserted in the  center of a cupcake comes out clean. Cool in pans for about 10 minutes. Take out on wire racks and cool completely before filling and frosting.

Recipe adapted from Barefoot Contessa : http://www.foodnetwork.com/recipes/ina-garten/lemon-yogurt-cake-recipe/index.html

I filled these with my homemade blueberry preserves. You could also use store-bought raspberry preserves, or any other filling of your choice. I use the wide end of a large Wilton piping tip (such as 1M) to make the hole in the center of each cupcake. Then I put about one teaspoon of the filling inside.

Next, pipe your frosting on top..This is what I made for these cupcakes:

Whipped Lemon Cream Cheese Frosting

 

8 oz. cream cheese, softened

3- 4 cups powdered sugar

2 tbsps lemon juice

1/2 tsp lemon extract

1/2 cup heavy whipping cream

Beat the cream cheese and powdered sugar with an electric mixer until smooth.  Mix in lemon juice and lemon extract. 

Separately, whip the heavy cream in a large bowl with an electric mixer on high speed until it forms stiff peaks (be sure not to over whip or it will curdle). Fold cream cheese mixture with whipped cream. Stir gently by hand until blended. Refrigerate for at least an hour, so it sets a little bit and can be piped.