1 cup butter softened
1 cup white sugar
1 cup light brown sugar
2 teaspoons grated lemon peel
1 teaspoon vanilla extract
3 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups non-fat vanilla yogurt
3 tablespoons butter softened
2 1/4 cups confectioners' sugar
1/2 teaspoon vanilla extract
vanilla bean seeds from one whole vanilla bean
(for instructions how to scrape a vanilla bean go here)
1 tablespoon milk
In a large mixing bowl cream the butter and sugar then beat in the eggs one at a time.
Add the lemon peel and vanilla and mix together. Combine all dry ingredients well in a separate bowl and add to creamed mixture alternately with yogurt. Fill greased or paper-lined muffin cups with 1/4 cup of batter. Bake at 350 degrees F for 25-30 minutes or until a toothpick inserted in the center comes out clean and happy.
For frosting, cream butter and sugar in a small mixing bowl. Add the vanilla, vanilla bean seeds and milk. If necessary add more milk until you reach the desired consistency. Now frost the cupcakes and EAT 'EM UP!
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