Mini Raspberry Lemonade Cupcakes

Mini raspberry lemonade cupcakes

Total Time
30 min
20 min
10 min
These adorable mini cupcakes are flavored with fresh lemon juice and zest for zing, while the yogurt frosting and raspberries balance that tartness with sweet berry flavor and a hint of salt from the cream cheese.


All-purpose flour

¾ cup(s)

Baking powder

1 tsp

Baking soda

½ tsp

Kosher salt

¼ tsp

Unsalted butter

2 Tbsp, at room temperature




1 item(s), large

Vanilla extract

1 tsp

Lemon zest

1 Tbsp

Fresh lemon juice

1 tsp

Plain fat free Greek yogurt

¼ cup(s)

Unsweetened applesauce

¼ cup(s)

Fat free raspberry Greek yogurt

4 oz

Reduced fat cream cheese

¼ cup(s), at room temperature

Powdered sugar (confectioner's)

2 Tbsp


24 item(s), (6 oz), for garnish


  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 butter and granulated sugar until fluffy. Add the egg, vanilla, lemon zest and juice, plain yogurt, and applesauce and beat, stopping to scrape down the sides of the bowl, until combined. Using a spatula, gently fold the flour into the egg mixture. Spoon 1 tbsp of the batter into each muffin cup.
  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 before frosting.
  4. Meanwhile, using an electric mixer, in a medium bowl, beat the raspberry yogurt, cream cheese, and powdered sugar until very smooth. Cover the frosting with plastic wrap and chill in the refrigerator until the frosting is firm enough to spread. Frost the cupcakes. Garnish each cupcake with 1 raspberry. Serve immediately.
  5. Serving size: 1 cupcake