Lemon Yogurt Cupcakes
Ingredients
- 1 ¾ cups white whole-wheat flour
- 1 ¼ teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon coarse salt
- 4 tablespoons unsalted butter, room temperature
- ¾ cup natural cane sugar
- 1 teaspoon finely grated lemon zest, plus 2 teaspoons fresh lemon juice
- 1 teaspoon vanilla extract
- 1 large egg, room temperature
- 1 ½ cups plain yogurt
- ¾ cup fresh raspberries
- 1 tablespoon natural can sugar
- 1 ½ sticks (¾ cup) unsalted butter, room temperature
- 2 cups confectioners’ sugar, sifted
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