Lemon Raspberry Yogurt Cupcakes

Name: Lemon Raspberry Yogurt Cupcakes
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 24
Cuisine: American
Ingredients: 79 milliliters butter, softened; 3 eggs; 1 box Betty lemon cake mix; 2 Tbsps lemon juice; 1 teaspoons grated lemon peel; 710 milliliters powdered sugar; 79 milliliters vegetable oil; 177 milliliters water; 2 drops yellow food color; 170 grams container Yoplait® Original 99% Fat Free raspberry yogurt; 24 servings Frozen Yogurt Bites (directions in Tip)

The recipe Lemon Raspberry Yogurt Cupcakes could satisfy your American craving in around 1 hour and 30 minutes. This dessert has 199 calories, 2g of protein, and 7g of fat per serving. This recipe serves 24. This recipe covers 3% of your daily requirements of vitamins and minerals. Head to the store and pick up butter, original raspberry yogurt, vegetable oil, and a few other things to make it today.

Instructions

Heat oven to 350F (325F for dark or nonstick pans).

Equipment you will use

Oven

Place paper baking cup in each of 24 regular-size muffin cups.

Equipment you will use

Muffin Liners

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.

Equipment you will use

Hand Mixer

Muffin Liners

Bowl

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.

Ingredients you will need

Cupcakes

Equipment you will use

Toothpicks

Oven

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.

Ingredients you will need

Powdered Sugar