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Lemon Raspberry Yogurt Cupcakes
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Prep Time:
25 minutes
Total Time:
1 hour 30 minutes
Moist lemon cupcakes enhanced with raspberry yogurt for a fruity twist.
Ingredients:
  • 1 box Betty Crocker™ Delights Super Moist™ Lemon Cake Mix
  • 1 container (6 oz) Yoplait® Original 99% Fat Free raspberry 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
  • Frozen Yogurt Bites (directions in Tip)
Instructions:
  • Preheat the oven to 350°F (325°F for dark or nonstick pans) and line 24 regular-size muffin cups with paper baking cups.
  • In a large bowl, use an electric mixer to beat the cake ingredients on low speed for 30 seconds, then increase to medium speed for 2 minutes. Divide the batter evenly among the muffin cups.
  • Bake for 18 to 22 minutes until a toothpick inserted near the center comes out clean. Let cool for 10 minutes, then transfer cupcakes from pans to cooling racks. Allow to cool completely for about 30 minutes.
  • In a medium bowl, blend butter and powdered sugar together using an electric mixer on low speed until fully combined. Mix in grated lemon peel and just the right amount of lemon juice on medium speed until the mixture is fluffy and perfect for piping or spreading. Gently stir in yellow food coloring until the desired hue is achieved.
  • Top cupcakes with frosting and garnish each with Frozen Yogurt Bites just before serving.

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