1/2cupplain yogurt or sour cream,thinned slightly with milk
1lemon,juiced and zested
Heat oven to 350 degrees. Use a pastry brush to butter a 12-cup muffin tin and then lightly coat with flour.
Combine the flour, baking powder and salt in a bowl with a spout or a 4-cup measure. In a 1-cup measure, stir together the yogurt, vanilla, zest and juice of the lemon. Set these aside.
In the bowl of an electric mixer, cream the butter and sugar together. Add the eggs, one at a time, and beat well.
With the mixer on low, add the flour mixture alternately with the yogurt mixture, beginning and ending with the flour.
Fill the tins about 3/4 full with the batter. Bake until a toothpick inserted in the center of a cupcake comes out clean, about 20 minutes. Cool 10 minutes in the pan and then remove to a cooling rack set over a piece of wax paper.
Stir together the glaze ingredients and pour over warm cakes, using a knife to make sure the glaze is covering the tops. Cool completely or serve warm.
Freeze any leftovers in an air tight container for 3-4 months.