Fluffy Lemon-Infused Cupcakes Recipe (Quick & Easy)

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Ann’s Special Lemon Cupcakes
(Makes 12)

Cupcakes:
1 ¼ cups flour
¼ cup sliced almonds
¾ tsp. baking powder
¼ tsp. baking soda
¼ tsp. salt
2 large eggs
1 cup sugar
½ cup buttermilk
½ cup vegetable oil
1 T. finely grated lemon zest
2 T. fresh lemon juice

Frosting:
¾ cup fresh lemon juice
8oz. pkg. of cream cheese (1)
½ cup unsalted butter (1 cube) melted
2 cups powdered sugar
½ tsp. vanilla extract
2 tsp. lemon zest
2-3 drops lemon food coloring

CUPCAKES: Preheat oven to 350 degrees. Line muffin tins with 12 cupcake liners. Combine the flour and dry ingredients with the sliced almonds in a food processor and pulse until the almonds are finely ground, about a minute.
Whisk the eggs, sugar, buttermilk, vegetable oil and lemon zest and juice in a large bowl. Add the flour mixture until just combined. Divide the batter among the cupcakes, filling them evenly to the top. Bake until a toothpick comes out clean, 16-18 minutes. Cool 5 minutes and remove to rack to cool completely

FROSTING:
¾ cup fresh squeezed lemon juice (about 3-4 large)
1 8 oz. package cream cheese, at room temp.
1 cube unsalted butter, room temp
2 cups powdered sugar
½ tsp. vanilla extract
2 tsp. lemon zest
1-3 drops yellow food coloring
Sprinkles or candied lemon zest for topping

In small saucepan bring lemon juice to a boil; reduce the heat to medium and simmer until reduced to 1 ½ tablespoons, about 8 minutes. Let cool. Beat the cream cheese and butter until light, smooth and fluffy, about 3 minutes. Reduce to low and add powdered sugar a little at a time until incorporated completely. Add the lemon syrup, vanilla and food coloring and beat on medium until combined. Refrigerate until spreadable, about 15 minutes.