Lemon Cupcakes with Raspberry Vanilla Yogurt Frosting
Yields: 12 cupcakes
These elegant cupcakes are surprisingly simple to make! The sweet lemon base pairs perfectly with the creamy vanilla frosting for a light and healthy treat. You can make both the cupcakes and the frosting up to a day in advance, but the frosted cupcakes are best if eaten the day they’re assembled.
  • for the cupcakes
  • 2 cups (240g) all-purpose flour or gluten-free* flour (measured like this)
  • 1 ½ tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 2 tbsp lemon zest
  • 1 tbsp (14g) unsalted butter or coconut oil, melted and cooled
  • 1 large egg, room temperature
  • 2 tsp vanilla extract
  • ½ cup (96g) granulated sugar
  • ⅓ cup (80g) plain nonfat Greek yogurt
  • 2 tbsp (30mL) freshly squeezed lemon juice
  • 6 tbsp (90mL) nonfat milk
  • for the frosting
  • ¼ cup (35g) fresh or frozen and thawed raspberries
  • 2 ¼ cups (540g) plain nonfat Greek yogurt
  • 0.5 oz sugar-free, fat-free vanilla instant pudding mix (about half of one 1 oz package; see Notes)
  • 1 tbsp (15g) Truvia (or other sweetener of choice, to taste)
  1. To prepare the cupcakes, preheat the oven to 350°F. Line 12 standard-sized muffin cups with paper liners, and lightly mist with cooking spray.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and lemon zest. In a separate bowl, whisk together the butter, egg, and vanilla. Stir in the sugar, yogurt, and lemon juice until thoroughly combined and no large lumps remain. Alternate between adding the flour mixture and milk, stirring just until incorporated, beginning and ending with the flour. (For best results, add the flour mixture in 3 equal parts and the milk in 2 equal parts.)
  3. Divide the batter between the prepared muffin cups. Bake at 350°F for 15-17 minutes, or until barely firm to the touch and a toothpick inserted into the center comes out clean. Cool in the pan for 5 minutes before turning out onto a wire rack to cool completely.
  4. While the cupcakes bake, prepare the frosting. Add the raspberries to a food processor and purée until smooth. Add the raspberry purée, yogurt, pudding mix, and Truvia to a large bowl, and beat with an electric mixer for 4 minutes, or until thick and smooth. Chill for at least 1 hour, or up to 3 hours, before piping onto the cooled cupcakes.
Notes: For the gluten-free flour, use as follows: 1 cup (120g) millet flour, ½ cup (60g) tapioca flour, ½ cup (60g) brown rice flour, and 1 ½ teaspoons xanthan gum. Many store-bought gluten-free flour blends (like this one!) will also work, if measured like this.

White whole wheat flour or whole wheat pastry flour may be substituted for the all-purpose flour.

Coconut sugar may be substitute for the granulated sugar, but the cupcakes will be much darker (almost brown!) in color.

Any milk may be substituted for the nonfat milk.

Some sugar-free, fat-free vanilla instant pudding mixes come in a box that’s slightly larger than 1 oz. As long as the box yields 4 servings, use half of the powder in this Yogurt Frosting (the equivalent of 2 servings).

You will most likely have frosting left over. Store in a covered container in the refrigerator for up to 1 week. (I highly recommend sprinkling it with granola and fresh fruit for a protein-packed breakfast treat!)

{gluten-free, low fat}
Recipe by Amy's Healthy Baking at https://amyshealthybaking.com/blog/2014/04/14/lemon-cupcakes-with-raspberry-vanilla-yogurt-frosting/