These healthy and yummy cupcakes are made from whole wheat flour and creamy low-fat yogurt. I made these for my kids as an after school snack and they loved them so much they ate two each, and had them for breakfast the next day! Share these with your family and you will get similar predictable results.
1 ¾ cups of white whole wheat flour
1 ¼ teaspoons of baking powder
¼ teaspoon of baking soda
½ teaspoon of salt
4 tablespoons of unsalted butter
¾ cup of sugar
1 teaspoon of fresh lemon zest
2 teaspoons of fresh lemon juice
1 teaspoon of vanilla extract
1 large egg
1 ½ cups of plain low fat yogurt
1 recipe of Raspberry Frosting (click here to see the frosting recipe)
Preheat oven to 350 degrees Fahrenheit.
Line the muffin pan with paper liners, and set aside.
In a mixing bowl, whisk together flour, baking powder, baking soda, and salt.
In another bowl, beat butter, sugar and lemon zest on medium speed, until well combined. Beat in egg, lemon juice and vanilla.
Next add the flour mixture in three batches, alternating with yogurt. Mix until just combined.
Divide batter between prepared paper liners, filling each cup three quarters full.
Bake cupcakes 18 to 20 minutes, or until a wooden stick inserted into the belly of the cupcake comes out clean.
Cool cupcakes completely on a wire rack before applying frosting. Cupcakes can be stored at room temperature for two days. Frost the cupcakes with the raspberry frosting.
Recipe inspired by Martha Stewart Living magazine from September, 2014.
This recipe makes 14 cupcakes.
Prep time: 35 minutes
Cooking time: 18 to 20 minutes
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