DIRECTIONS:

FOR THE CUPCAKES

Step 1
Preheat the oven to 350 degrees. Fill two standard muffin trays with cupcake liners. 
Step 2
Beat room temperature butter at medium speed in a bowl with a stand mixer attached until creamy.
Step 3
Add the sugar, beating until light and fluffy. 
Step 4
Add eggs one at a time, blending after each addition. 
Step 5
In a medium bowl, sift together the flour, baking powder, baking soda and salt.
Step 6
Add dry mixture to the butter mixture alternately with Greek yogurt, beginning and ending with flour mixture. 
Step 7
Add lemon juice, zest and almond extract and beat until just combined.  
Step 8
Place ¼ cup batter into each of the cupcake liners. 
Step 9
Bake for 18-20 minutes or until a toothpick inserted comes out clean. 
Step 10
Allow cupcakes to cool completely before frosting.

FOR THE FROSTING

Step 1
Beat 2 sticks of softened butter until smooth and creamy. 
Step 2
Gradually add powdered sugar to the butter mixture alternately with milk. Beat in almond extract.
Step 3
Add more milk if needed to get frosting to desired consistency. 
Step 4
Put frosting in a piping bag fitted with a large straight tip. 
Step 5
Pipe frosting onto cupcakes and decorate with edible flowers, dried chamomile and dried citrus slices.