Mini Raspberry Lemonade Cupcakes
2
Points®
Total time: 30 min • Prep: 20 min • Cook: 10 min • Serves: 24 • Difficulty: Easy
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.
Ingredients
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
Sugar
⅓ cup(s)
Egg
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)
Raspberries
6 oz, (6 oz) container, for garnish
Instructions
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
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