Lemon-Yogurt Cupcakes with Raspberry Frosting

By courtneyepowell

Ingredients

• Cupcakes
• 1 3/4 cups white whole-wheat flour
• 1 1/4 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon coarse salt
• 4 tablespoons unsalted butter, room temperature
• 3/4 cup sugar
• 1 teaspoon finely grated lemon zest, plus 2 teaspoons fresh lemon juice
• 1 teaspoon pure vanilla extract
• 1 large egg, room temperature
• 1 1/2 cups plain low-fat yogurt
• Raspberry Frosting
• 3/4 cup fresh raspberries
• 1 tablespoon granulated sugar
• 1 1/2 sticks unsalted butter, room temperature
• 2 cups confectioners' sugar, sifted

Details

Servings 14
Adapted from marthastewart.com

Preparation

Step 1

STEP 1
Preheat oven to 350 degrees. Whisk together flour, baking powder, baking soda, and salt in a bowl. In another bowl, beat butter, sugar, and lemon zest on medium speed until well combined, about 3 minutes. Beat in lemon juice, vanilla, and egg. Add flour mixture in 3 batches, alternating with 2 additions of yogurt, beating until just combined (do not overmix).

STEP 2
Divide batter evenly among paper-lined standard muffin tins, filling each cup three-quarters full. Bake until golden and a tester inserted in centers comes out clean, 18 to 20 minutes. Let cool completely in tins on wire racks before removing. Cupcakes can be stored at room temperature up to 2 days before spreading about 2 tablespoons frosting on each.

STEP 3
To make the frosting, puree berries with granulated sugar in a food processor until smooth. Pass mixture through a fine sieve into a bowl, pressing on solids to extract as much liquid as possible.

STEP 4
In another bowl, beat butter on medium-high speed until pale and fluffy, about 2 minutes. Reduce speed to medium and add confectioners' sugar, 1/2 cup at a time, beating well after each addition and scraping down sides of bowl as needed. Beat in berry puree. Frosting can be stored in refrigerator up to 2 days; bring to room temperature and beat on low speed until smooth again before using.