Lemon Raspberry Yogurt Cupcakes

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Lemon Raspberry Yogurt Cupcakes
  • Prep 25 min
  • Total 1 hr 30 min
  • Servings 24
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These cupcakes are extra moist and fruity thanks to Betty Crocker lemon cake mix and raspberry yogurt.
By Jessica Walker
Updated Mar 13, 2013




  • 1/3 cup butter, softened
  • 3 cups powdered sugar
  • 1/2 teaspoon grated lemon peel
  • 2 to 4 tablespoons lemon juice
  • 2 to 4 drops yellow food color


  • Frozen Yogurt Bites (directions in Tip)


  • 1
    Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
  • 2
    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.
  • 3
    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.
  • 4
    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. Add enough yellow food color for desired color, beating on low speed until thoroughly blended.
  • 5
    Pipe or spread frosting on cupcakes. Immediately before serving, garnish each cupcake with Frozen Yogurt Bites (directions below).

Tips from the Betty Crocker Kitchens

  • tip 1
    To make Frozen Yogurt Bites, line cookie sheet with cooking parchment paper. Place small round tip in decorating bag. Fill bag with 1 container (6 oz) Yoplait® Original 99% Fat Free raspberry yogurt. Pipe small dots onto cookie sheet. Freeze at least 4 hours. Peel yogurt bites from paper. Store in sealed container in freezer until ready to use.
  • tip 2
    For a quick substitution, use Betty Crocker® Rich & Creamy lemon frosting.


Nutrition Facts are not available for this recipe
  • Yoplait is a registered trademark of YOPLAIT MARQUES (France) used under license.
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