Lemon Cupcakes with Lemon Glaze

Ingredients:

1/2 cup unsalted butter, room temperature

1 1/2 cups flour

2 tsp baking powder

1/2 tsp salt

1/2 cup low fat buttermilk or plain low fat yogurt 

1 tsp vanilla 

zest of 1 lemon, finely grated + juice

2 tbsp lemon juice

1 cup sugar

2 large eggs

1 1/2 cups icing sugar

Directions: 

1. Preheat oven to 350 degrees F. Butter and flour a 12 cup muffin tin. In a medium bowl, whisk the flour with baking powder and salt. In a small bowl, whisk together the buttermilk, vanilla and lemon zest and juice of 1 lemon. Set aside. With an electric mixer, cream butter and sugar until light. Add eggs one at a time, beating well after each addition. With mixer on low speed, add flour mixture in 3 batches, alternating with 2 additions of the buttermilk mixture.
2. Divide evenly among muffin cups. Bake until a toothpick inserted in center of a cake and it comes out clean, 15-20 minutes. Cool 10 minutes in tin then let completely cool on the rack. Set rack over wax or parchment paper. In a small bowl, Stir icing sugar, with remaining lemon juice until smooth. Pour over cakes, spreading to edges with a knife. Let set for 15-20 minutes.