Lemon-Yogurt Cupcakes

The frosting for these cupcakes is tinted a pretty pale shade of pink with pureed raspberries (not food coloring), which also adds flavor.

  • Prep:
  • Total Time:
  • Yield: Makes 14

Photography: Con Poulos

Recipe continues below this recipe video

Source: Martha Stewart Living


  • 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


  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).

  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.


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