LEMON YOGURT CUPCAKES WITH FRESH RASPBERRY FROSTING

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LEMON YOGURT CUPCAKES WITH FRESH RASPBERRY FROSTING image

Categories     Cake     Citrus     Yogurt

Yield 14 Cupckakes

Number Of Ingredients 17

Cake
4 tablespoons butter
3/4 cup sugar
1 teaspoon lemon zest
2 teaspoons lemon juice
1 egg
1 teaspoon vanilla extract
1 3/4 cup white whole wheat flower
1 1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cup low fat yogurt
Frosting
3/4 cup fresh raspberries
1 tablespoon sugar
3/4 cup butter
? Cups confectioners sugar

Steps:

  • Cake Beat butter & sugar together. Add lemon zest, lemon juice, egg & vanilla. Sift together dry ingredients. Alternate adding flour mixture and yogurt. Pour into lined cupcake pan. Bake at 350 degrees for 18 minutes. Frosting Purée raspberries and sugar in a food processor. Strain through a sieve. In a mixer, beat butter adding powdered sugar slowly. Add raspberry purée and mix until combined.

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