Lemon-yogurt cupcakes with raspberry frosting
Cupcakes and muffins
Cupcakes 1¾ cups white whole-wheat flour 1¼ teaspoons baking powder ¼ teaspoon baking soda ½ teaspoon coarse salt 4 tablespoons unsalted butter, room temperature ¾ cup sugar 1 teaspoon finely grated lemon zest, plus 2 teaspoons fresh lemon juice 1 teaspoon pure vanilla extract 1 large egg, room temperature 1½ cups plain low-fat yogurt Raspberry Frosting ¾ cup fresh raspberries 1 tablespoon granulated sugar 1½ sticks unsalted butter, room temperature 2 cups confectioners' sugar, sifted
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