Raspberry yogurt cupcakes with meyer lemon cream cheese frosting

Trang Nguyen




For the cake:
1 tablespoons unsalted butter (aka 1 stick of butter at room temperature)
1 cup sugar
3 eggs, separated
2 cups organic all purpose flour
1 tablespoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1 cup plain greek yogurt
1 cup organic raspberries, fresh or frozen


for the buttercream:
8 ounces cream cheese, room temperature
8 tablespoons unsalted butter or 1 stick of butter at room temperature
zest & juice of 1 meyer lemons
pinch of salt
1/2 teaspoon of vanilla
2 cups powered sugar

Preheat your oven to 320F and line 24 cupcakes and set aside.

Then cream the butter and sugar until light and fluffy.
Add the egg yolks one at a time, mixing after each addition.
Add the flour, baking powder, salt, and baking soda and mix until mostly combined.
Add the yogurt and mix until combined and set aside

In a different bowl: beat the egg whites to medium peaks and fold into the cake batter and fold in the raspberries.

Divide them equally among the 24 cupcakes. Bake for 18-22 minutes, or until a toothpick comes out clean. Check at about 18 minutes to see how it is. Some ovens are hotter than others.


Let the cupcakes cool in the pan for about 20 minutes before frosting. Make sure it's completely cooled.

To make the buttercream:
Cream the cream cheese and butter until smooth.
Add the vanilla, lemon zest and juice and salt and mix until combined. Slowly add the powdered sugar and mix until combined.
Mix on medium speed for a couple minutes until light and fluffy. if your buttercream is softer than you'd like, you can either add more sugar or chill it for 30 minutes. Add food color if you like.

Pipe cupcakes to your liking.



Share Your Thoughts

Leave a Reply