Lemon Raspberry Yogurt Cupcakes

Lemon Raspberry Yogurt Cupcakes
90 min.
24
199kcal

Suggestions


Indulge in the delightful fusion of flavors with our Lemon Raspberry Yogurt Cupcakes, a perfect treat for any occasion! These moist and fluffy cupcakes are not only a feast for the eyes but also a burst of refreshing taste that will leave your guests craving more. The combination of zesty lemon and sweet raspberry yogurt creates a harmonious balance that dances on your palate, making each bite a delightful experience.

What sets these cupcakes apart is their unique yogurt-infused batter, which adds a subtle tanginess and keeps them incredibly moist. Topped with a luscious lemon buttercream frosting, these cupcakes are a true celebration of flavor. The addition of vibrant yellow food coloring gives them a cheerful appearance, making them an eye-catching centerpiece for your dessert table.

Perfect for birthday parties, family gatherings, or simply as a sweet treat to brighten your day, these Lemon Raspberry Yogurt Cupcakes are sure to impress. With a recipe that yields 24 servings, you can easily share the joy with friends and family. Plus, at just 199 calories per cupcake, you can indulge without the guilt! So, roll up your sleeves and get ready to bake a batch of these scrumptious cupcakes that are as delightful to make as they are to eat!

Ingredients

  • box lemon cake mix 
  • oz raspberries fat free 99% yoplait®
  • 0.8 cup water 
  • 0.3 cup vegetable oil 
  •  eggs 
  • 0.3 cup butter softened
  • cups powdered sugar 
  • 0.5 teaspoon lemon zest grated
  • tablespoons juice of lemon 
  • drops food coloring yellow
  • serving yogurt frozen (directions in Tip)

Equipment

  • bowl
  • oven
  • hand mixer
  • toothpicks
  • muffin liners

Directions

  1. Heat oven to 350°F (325°F for dark or nonstick pans).
  2. Place paper baking cup in each of 24 regular-size muffin cups.
  3. 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.
  4. 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.
  5. 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.
  6. Add enough yellow food color for desired color, beating on low speed until thoroughly blended.
  7. Pipe or spread frosting on cupcakes. Immediately before serving, garnish each cupcake with Frozen Yogurt Bites (directions below).

Nutrition Facts

Calories199kcal
Protein3.18%
Fat30.09%
Carbs66.73%

Properties

Glycemic Index
3.17
Glycemic Load
0.1
Inflammation Score
-1
Nutrition Score
3.0243478495142%

Flavonoids

Cyanidin
3.24mg
Petunidin
0.02mg
Delphinidin
0.09mg
Malvidin
0.01mg
Pelargonidin
0.07mg
Peonidin
0.01mg
Catechin
0.09mg
Epigallocatechin
0.03mg
Epicatechin
0.25mg
Epigallocatechin 3-gallate
0.04mg
Eriodictyol
0.06mg
Hesperetin
0.18mg
Naringenin
0.02mg
Quercetin
0.08mg

Nutrients percent of daily need

Calories:198.88kcal
9.94%
Fat:6.76g
10.39%
Saturated Fat:2.61g
16.28%
Carbohydrates:33.71g
11.24%
Net Carbohydrates:32.98g
11.99%
Sugar:24.37g
27.08%
Cholesterol:27.24mg
9.08%
Sodium:185.69mg
8.07%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:1.61g
3.22%
Phosphorus:80.59mg
8.06%
Vitamin K:6.98µg
6.65%
Calcium:51.63mg
5.16%
Vitamin B2:0.08mg
4.81%
Folate:19.07µg
4.77%
Manganese:0.09mg
4.55%
Vitamin E:0.64mg
4.27%
Vitamin B1:0.05mg
3.65%
Selenium:2.47µg
3.53%
Iron:0.6mg
3.36%
Fiber:0.73g
2.91%
Vitamin C:2.39mg
2.9%
Vitamin B3:0.55mg
2.74%
Vitamin A:110.92IU
2.22%
Vitamin B5:0.19mg
1.91%
Vitamin B6:0.03mg
1.53%
Copper:0.03mg
1.42%
Vitamin B12:0.08µg
1.26%
Magnesium:4.59mg
1.15%
Zinc:0.16mg
1.1%