For the Cupcakes

Cup of Yum
1. Preheat oven 350°F. Line a 12-count cupcake tin with cupcake liners. Set aside. Place mixing bowl and beaters into the freezer while you bake the cake, so it will be nice and cold when you go to make the whipped cream frosting.
2. In a separate large bowl, mix the cake mix, yogurt, oil, buttermilk, and eggs together until well combined. Be careful to not overmix.
3. Fill the cupcake liners ⅔ full and bake for 11-17 minutes, or until a toothpick comes out clean.
4. Remove cupcakes from the oven and let sit for about 2 minutes in the cupcake tin. Remove from the tin and cool completely on a wire rack.
5. Once cupcakes are completely cooled, make up the frosting, and frost the cupcakes. If you are not going to eat them right away, I would wait to frost them and place both the cupcakes and the frosting in the refrigerator.

For the Frosting

1. In a large bowl with a hand mixer, beat cold heavy whipping cream, powdered sugar, lemon extract, and lemon zest until soft peaks form.
2. After soft peaks form, add the pudding and beat for a few seconds longer, about 20 seconds, as it will set up quickly. Be careful to not over mix or it will begin to separate.
3. Frost the cupcakes your favorite way! I love to pipe my frosting, so I used a Wilton 2D piping tip for these cupcakes. Your can also garnish with some fine lemon zest on top, place lemon slices cut in half, or put sprinkles on top if you would like.