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Mini raspberry lemon cupcakes

Mini raspberry lemon cupcakes

Total Time
30 min
20 min
10 min
These adorable mini cupcakes are flavoured with fresh lemon rind and juice for zing and topped with a sweet yoghurt frosting and tangy fresh raspberries.


Unsalted butter

45 g, at room temperature

Caster sugar

cup(s), (75g)

Vanilla bean extract, alcohol free

1 tsp

Fresh lemon rind

3 tsp, finely grated

Lemon juice

1 tsp


1 medium

99% fat-free, plain Greek yoghurt, unsweetened

¼ cup(s), (60g)

No added sugar apple puree

¼ cup(s), (60ml)

Plain flour

¾ cup(s), (115g)

Baking powder

1 tsp

Bicarbonate of soda

½ tsp

Light cream cheese

cup(s), (85g)

Icing sugar

2 tbs

Greek yoghurt, fruit flavoured, low-fat, no added sugar

¼ cup(s), (65g)

Fresh raspberries

24 piece(s), to decorate


  1. Preheat oven to 180°C. Line a 24 hole 1½ tablespoon (30ml) capacity mini muffin tray with mini paper muffin cases.
  2. Beat butter, sugar, vanilla, lemon rind and juice in a medium bowl with electric beaters until fluffy. Beat in egg until combined. Stir in plain yoghurt and apple purée. Sift flour, baking powder and bicarbonate of soda over mixture and gently fold in to combine. Spoon 1 tablespoon of mixture into each paper case.
  3. Bake for about 10 minutes or until cakes spring back when lightly touched in centre with fingertips. Stand in tray for 2 minutes, then transfer to a wire rack to cool.
  4. To make frosting, beat cream cheese and icing sugar in a small bowl with a wooden spoon until smooth. Beat in raspberry yoghurt until combined. Dollop a heaped teaspoon of frosting onto each cupcake and top with a raspberry to serve.