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Glazed Lemon Cupcakes with Raspberries

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Original recipe can be found here. I made these for my sister’s graduation party, and they didn’t last very long. You can also use raspberry jam combined with 1 tsp. cornstarch in place of the pastry filling. Makes one dozen cupcakes.

Cupcakes Ingredients

  • 1 lemon
  • 3/4 cup sugar
  • 3 Tbsp. canola oil
  • 1/3 cup plain nonfat yogurt
  • 1/3 cup 2% milk
  • 1 Tbsp. lemon extract
  • 1 1/4 cups all-purpose flour
  • 3/4 tsp. baking soda
  • 1/4 tsp. salt
  • 2 egg whites, room temperature
  • 1/4 cup raspberry pastry filling

Ganache & Garnish Ingredients

  • 3 squares (1 oz each) white baking chocolate, chopped
  • 2 Tbsp. plain non-fat yogurt
  • 1 1/2 tsp. lemon extract
  • 12 fresh raspberries


  1. Preheat oven to 350F. Put liners in cupcake pan and set aside.
  2. Combine sugar and oil, whisk well. Add zest, yogurt, milk, and extract; whisk until blended.
  3. Combine flour, baking soda, and salt in a separate bowl, mix well. Sift into wet ingredients and whisk until blended.
  4. Whisk egg whites with a fork until foamy, fold into batter.
  5. Scoop batter into liners as evenly in possible.
  6. Using a small scoop, scoop filling onto centers of cupcakes; push in gently with the back of the scoop.
  7. Bake 15-17 minutes or until tops spring back lightly when pressed.
  8. Let cool 5 minutes then remove from pan.
  9. For ganache, place chopped chocolate in a bowl. Microwave on high 45-60 seconds until almost melted, stir until smooth.
  10. Stir in yogurt and extract.
  11. Dip tops of cupcakes into ganache. Garnish with raspberries.

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