LEMON CUPCAKES WITH RASPBERRY VANILLA YOGURT FROSTING

I love these cupcakes!! I’ve made them twice in the last month, and was thrilled with them both times. They are slightly dense, but I think that is typical of baked goods made from scratch. The 2nd time I made them I added a bit more lemon juice, and my husband said they were even better. Don’t worry if you don’t have the self-rising flour – adding a tsp of baking powder for each cup of flour works just fine.

I thought these were really good. This cupcake is more of a grownup cupcake, something you’d serve adults. The batter for these cupcakes was awesome. My daughter could not stop eating the batter, she thought the cupcakes were good but would have preferred just eating the batter.


LEMON CUPCAKES WITH RASPBERRY VANILLA YOGURT FROSTING

INGREDIENTS

for the cupcakes
2 c all-purpose flour (measured correctly)
1 ½ tsp baking powder
½ tsp baking soda
¼ tsp salt
2 tbsp lemon zest
1 tbsp unsalted butter, melted and cooled
1 large egg, room temperature
2 tsp vanilla extract
½ c granulated sugar
1/3 c plain nonfat Greek yogurt
2 tbsp freshly squeezed lemon juice
6 tbsp nonfat milk

for the frosting
¼ c fresh or frozen and thawed raspberries
2 ¼ c plain nonfat Greek yogurt
0.5 oz sugar-free, fat-free vanilla instant pudding mix (about half of one 1 oz package; see Notes)
1 tbsp Truvia (or other sweetener of choice, to taste)

INSTRUCTIONS
  • To prepare the cupcakes, preheat the oven to 350°F. Line 12 standard-sized muffin cups with paper liners, and lightly mist with cooking spray.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and lemon zest. In a separate bowl, whisk together the butter, egg, and vanilla. Stir in the sugar, yogurt, and lemon juice until thoroughly combined and no large lumps remain. Alternate between adding the flour mixture and milk, stirring just until incorporated, beginning and ending with the flour. (For best results, add the flour mixture in 3 equal parts and the milk in 2 equal parts.)
  • Divide the batter between the prepared muffin cups. Bake at 350°F for 15-17 minutes, or until barely firm to the touch and a toothpick inserted into the center comes out clean. Cool in the pan for 5 minutes before turning out onto a wire rack to cool completely.
  • While the cupcakes bake, prepare the frosting. Add the raspberries to a food processor and purée until smooth. Add the raspberry purée, yogurt, pudding mix, and Truvia to a large bowl, and beat with an electric mixer for 4 minutes, or until thick and smooth. Chill for at least 1 hour, or up to 3 hours, before piping onto the cooled cupcakes.

Notes:
Some sugar-free, fat-free vanilla instant pudding mixes come in a box that’s slightly larger than 1 oz. As long as the box yields 4 servings, use half of the powder in this Yogurt Frosting (the equivalent of 2 servings). 

You will most likely have frosting left over. Store in a covered container in the refrigerator for up to 1 week. (I highly recommend sprinkling it with granola and fresh fruit for a protein-packed breakfast treat!)