Lemon Cupcakes with Lemon Cream Cheese Frosting

"These soft, springy, moist lemon cupcakes with a tangy, zippy lemon cream cheese frosting are full of robust lemon flavor. The cupcakes are made in one bowl, no mixer, no creaming ingredients, and it’s a cupcake batter that’s more like a muffin batter. They're very moist from the trifecta of moistening and tenderizing ingredients: oil, buttermilk, and Greek yogurt. They're quite lemony as written, but for true lemon fiends, add more zest, to taste, to the batter. The frosting is the perfect tangy, sweet-with-a-little-sour complement to the bouncey, tender, lemony cupcakes. I used light cream cheese, which makes for thinner frosting. Use full-fat if you intend to pipe it. Don't overbake because cupcakes will dry out in a hurry...."