Zesty lemon cupcakes

I simply love lemons. They are so versatile. I use them in so many recipes and seeing that lemon drizzle cake is my favourite cake I thought I bake some lemon cupcakes. I tried to find a recipe for real zesty cupcakes but a lot of them had too much butter or too much sugar in them so in the end I used a recipe from Ina Garten (Barefoot Contessa) but changed it slightly.
All you need is:
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup Coconut yoghurt
1 cups sugar
3 large eggs
2 teaspoons grated lemon zest (2 lemons)
1/2 teaspoon pure lemon extract
1/2 cup vegetable oil
1/4 cup freshly squeezed lemon juice (from 2 lemons)

Preheat the oven to gas mark 6. Put little paper cups into your cupcake try. I have one that makes 12 cakes.
Sift together the flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, sugar, the eggs, lemon zest and lemon extract. The recipe called for Greek yoghurt but I only had coconut yoghurt and thought, oh, what the hell. Into the bowl with it! 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. Spoon the batter into the paper cups. Bake in the oven for about 30 minutes. Check with a skewer if the cupcakes are done, if there aren’t any crumbs sticking onto the skewer take them out.
Now for the frosting. This was the recipe I used:

250 grams icing sugar, sifted
80 grams unsalted butter, at room temperature
2 tablespoons grated lemon zest
Juice of 1/2 lemon
25 ml whole milk

Beat together the icing sugar, butter, lemon zest and juice on medium-slow speed until the mixture comes together and is well mixed. Turn the mixer down to a slower speed. Slowly pour in the milk, then when it is all incorporated, turn the mixer up to high speed. Continue beating until the frosting is light and fluffy (at least 5 minutes). When the cupcakes are cold, spoon the lemon frosting on top and decorate with a little lemon zest.
I did all that but for some reason my frosting turned out to be rather runny than fluffy. It didn’t matter in the end. It tasted nice. The cupcakes were moist and lemony and had the extra crunch of coconut from the yoghurt.
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