Lemon Cupcakes with Yogurt & Fresh Berries

Ingredients

• 1/2 cup All purpose flour
• 1/4 cup Whole wheat pastry flour
• 1 t. Baking powder
• 1/4 t. Kosher salt
• 1/2 cup plain greek yogurt
• 2/3 cup Sugar
• 2 large Eggs
• 1 t. grated lemon zest
• 1/4 t. Vanilla extract
• 1/4 cup vegetable oil
• 2 1/2 T. freshly squeezed lemon juice

Instructions

1. Preheat the oven to 350 degrees F. Line a cupcake pan with liners or spray with cooking spray.
2. Whisk together the flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it's all incorporated. Scoop the batter into each muffin tin- about ½- ¾ of the way full. This will make 10 ish cupcakes.
3. Bake in preheated oven for 15-20 min – until slightly browned on top and a toothpick inserted comes out clean. Let cook 5 min in pan- remove and let cool completely on a wire rack or countertop.
4. Meanwhile, combine topping ingredients in a large bowl and fold together with a spatula. From here, you can simply spread the topping on OR you can use a spatula to spoon the topping into a ziplock bag, cut off a tiny bit of the tip and pipe the topping on! Top each cupcake with a blueberry if desired.

Additional Instructions / Information

Topping

• About ½ cup Greek yogurt
• About 1-1 ½ cups cool whip
• A couple tablespoons lemon curd
• Fresh blueberries to top (optional- but delicious!)
• This topping is best when you make it taste to your preference!