Photo of Mini Raspberry Lemonade Cupcakes by WW

Mini Raspberry Lemonade Cupcakes

Points® value
Total Time
30 min
20 min
10 min
These adorable mini-cupcakes would be perfect for a spring brunch or summer treat. The cake is flavored with fresh lemon juice and zest for zing while the yogurt-cream cheese frosting, as well as a fresh raspberry, balances that tartness with some berry flavor. To make these ahead of time, bake the cupcakes and make the frosting up to a day in advance and store them separately in the refrigerator. Frost the cupcakes just before serving them.


All-purpose flour

¾ cup(s)

Baking powder

1 tsp(s)

Baking soda

½ tsp(s)

Table salt

¼ tsp(s)

Unsalted butter

2 tbsp(s), at room temperature




1 large

Vanilla extract

1 tsp(s)

Lemon zest

1 tbsp(s), finely grated

Fresh lemon juice

1 tsp(s)

Plain fat free Greek yogurt

¼ cup(s)

Unsweetened applesauce

¼ cup(s)

Non-fat raspberry Greek yogurt

4 oz, (1/2 cup)

Light cream cheese

¼ cup(s), at room temperature

Confectioners' sugar

2 tbsp(s)


6 oz, (6 oz) container, for garnish


  1. Preheat oven to 350°F and line a 24 cup mini muffin pan with paper liners (or coat with cooking spray).
  2. In a small bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. In a medium bowl, beat together the butter and sugar until fluffy. Add the egg, vanilla, lemon zest, lemon juice, yogurt, and applesauce and beat to combine, scraping down sides of bowl.
  4. Using a wooden spoon or spatula, gently fold flour mixture into egg mixture. Spoon 1 tbsp batter into each prepared muffin cup and bake until a toothpick inserted in the center comes out clean, 9 to 10 minutes. Cool completely before frosting.
  5. To make frosting, in a medium bowl, beat together raspberry Greek yogurt, cream cheese, and confectioners’ sugar until very smooth. Cover and chill well before frosting cupcakes. Garnish each cupcake with one raspberry. Serve immediately.
  6. Per serving: 1 cupcake