Simple And Quick Keto Lemon Cupcakes

• Preheat oven to 350 degrees. Spray or line 8 muffin cups
• Sift or whisk together the dry ingredients into a large mixing bowl until there are no lumps
• Stir the eggs into the dry ingredients until all the dry ingredients are moist. Stir the butter in until fully combined
• Stir in the yogurt and the extracts until fully combined and a smooth moist dough has formed
• Push the dough to the center of the bowl and form into a smooth ball. Massage the ball for 1 minute to make sure of the texture. The dough should be moist and smooth
• Divide dough evenly between the 8 muffin cups. (about 3 1/2 TBS of dough in each muffin cup)
• Use fingers and press the dough evenly throughout the muffin cups. Make sure to keep the tops of the cupcakes smooth and even
• Place in preheated oven and bake 18-20 minutes or until golden and a tester comes out clean
• Remove from the oven. Cool in pan 20 minutes or until firm. Remove from the muffin cups and transfer to ta wire rack. Allow to cool completely before frosting the cupcakes

Lemon Buttercream Frosting

• Place butter in a large mixer bowl and beat on medium about 45 seconds or until creamy
• Scrape down the sides of the bowl and push the butter to the center of the bowl
• Add the extracts and the milk. Beat on low 10 seconds. Increase speed to medium and beat another 45 seconds or until fully combined and smooth
• Turn mixer on low. Gradually add the sweetener a little at a time. Allow the sweetener to beat in after each addition.
• Once fully added increase speed to medium and beat another 45 seconds or until fully combined and creamy. If frosting seems too thick add small amounts of the milk of choice until the frosting is the desired consistency. If too thin add small amounts of powdered sweetener until desired consistency
• Frost and decorate cooled cupcakes as desired. Store leftovers in an airtight container in the refrigerator up to 3 days