Lemon Raspberry Yogurt Cupcakes

By á-34690

Ingredients

• 1 box lemon cake mix
• 1 container (6 oz) Milma Brand Pure yogurt
• 3/4 cup water
• 1/3 cup vegetable oil
• 3 eggs
• 1/3 cup butter, softened
• 3 cups powdered sugar
• 1/2 teaspoon grated lemon peel
• 2 to 4 tablespoons lemon juice
• 2 to 4 drops yellow food color
• 1 cup Fresh Raspberries

Details

Servings 24
Preparation time 25mins
Cooking time 90mins
Adapted from bettycrocker.com

Preparation

Step 1

Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.

In large bowl, beat Cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes. Divide batter evenly among muffin cups.

Bake 18 to 22 minutes or until toothpick inserted near center comes out clean. Cool 10 minutes; remove cupcakes from pans to cooling racks. Cool completely, about 30 minutes.

In medium bowl, beat butter and powdered sugar with electric mixer on low speed until combined. Beat in grated lemon peel and enough lemon juice on medium speed until fluffy and of desired piping or spreading consistency. Add enough yellow food color for desired color, beating on low speed until thoroughly blended.

Pipe or spread frosting on cupcakes. Immediately before serving, garnish each cupcake with Fresh Raspberries.

SERVINGS: 24