Mini Honey Lemon Cupcakes
2
Points®
Total time: 1 hr 50 min • Prep: 25 min • Cook: 10 min • Serves: 24 • Difficulty: Easy
These beautiful bite size treats are a Weight Watchers-friendly take on Meghan Markle’s (aka Meghan Sussex’s) honey lemon layer cake from her show, With Love, Meghan. Our version lowers Points by using nonfat Greek yogurt and applesauce for a super moist texture and swapping out a buttercream frosting for a reduced fat cream cheese one.
Ingredients
All-purpose flour
¾ cup(s)
Baking powder
1 tsp
Baking soda
½ tsp
Kosher salt
½ tsp
Sugar
3 Tbsp
Honey
2 Tbsp
Olive oil
2 Tbsp
Vanilla extract
1 tsp
Egg
1 item(s), large
Unsweetened applesauce
¼ cup(s)
Lemon zest
2 tsp
Plain fat free Greek yogurt
4 Tbsp
Raspberries
24 item(s), about 6 oz, for garnish
Fresh mint leaves
24 leaf/leaves, or lemon verbena leaves, for garnish
Fresh lemon juice
1 tsp
Honey
2 tsp
Reduced fat cream cheese (neufchâtel)
¼ cup(s), at room temperature
Powdered sugar (confectioner's)
2 Tbsp
Plain fat free Greek yogurt
2 Tbsp
Instructions
1
Preheat the oven to 350°F. Line a 24-cup mini muffin pan with paper liners (or coat the cups with cooking spray).
2
In a small bowl, whisk the flour, baking powder, baking soda, and salt. Using an electric mixer, in a medium bowl, beat the sugar, honey, oil, and vanilla until well combined. Add the egg, applesauce, lemon zest, and 4 Tbsp yogurt, and beat, until combined. Using a spatula, gently fold the flour into the egg mixture. Divide the batter among muffin cups.
3
Bake the cupcakes until a toothpick inserted into the centers comes out clean, 9 to 10 minutes. Let cool completely on a wire rack.
4
Meanwhile, heat 2 tsp honey and 1 Tbsp water. Stir in the lemon juice until honey dissolves. Cool, then brush on top of cupcakes.
5
Using an electric mixer, in a small bowl, beat the cream cheese, powdered sugar, and remaining 2 Tbsp of yogurt until very smooth. Frost the cupcakes. Garnish each cupcake with raspberries and herbs.
6
Serving Size: 1 mini cupcake
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