LEMON RASPBERRY YOGURT CUPCAKES
These cupcakes are extra moist and fruity thanks to Betty Crocker lemon cake mix and raspberry yogurt.
Provided by Jessica Walker
Categories Dessert
Time 1h30m
Yield 24
Number Of Ingredients 11
Steps:
- 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 Frozen Yogurt Bites (directions below).
Nutrition Facts : ServingSize 1 Serving
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