With Martha Bakes, discover Martha Stewarts tips and techniques to create delectable baked goods. Be sure to check your local listings to see when the program will be airing in your area.

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Imagine a better-for-you bake sale chockfull of alluring treats. On todays show, four recipes packed with wholesome ingredients that will satisfy parents and kids alike: lemon-yogurt cupcakes with fresh raspberry frosting, lip-smacking whole-wheat sticky buns and zesty orange-barley pound cake you can sell by the slice or by the loafall sure-fire hits at your next bake sale.

This Week’s Recipe

Lemon-Yogurt Cupcakes

Make Martha Stewart's Lemon-Yogurt Cupcakes recipe from the Better (For You) Bake Sale episode of Martha Bakes.

Ingredients

For the cupcakes:
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
For the frosting:
¾ cup fresh raspberries
1 tablespoon natural can sugar
1 ½ sticks (¾ cup) unsalted butter, room temperature
2 cups confectioners’ sugar, sifted

Directions

Make the Cupcakes: Preheat oven to 350 degrees. Line 12 muffin cups with paper liners. In a bowl, whisk together flour, baking powder, baking soda, and salt. In another bowl, with an electric mixer, beat butter, sugar, and lemon zest on medium until well combined, about 3 minutes. Beat in lemon juice, vanilla, and egg. Add flour mixture in three batches, alternating with two additions of yogurt and beating until just combined (do not overmix).
Divide batter evenly among muffin cups. Bake, rotating pan halfway through, until cakes are golden and a tester inserted in centers comes out clean, 18 to 20 minutes. Transfer tin to a wire rack and let cakes cool completely.
Make the Frosting: In a food processor, puree berries with can sugar until smooth. Pass mixture through a fine sieve into a bowl, pressing to extract as much liquid as possible.
In another bowl, with an electric mixer, beat butter on medium-high until pale and fluffy, about 2 minutes. With mixer on medium, add confectioners’ sugar, ½ cup at a time, beating well before adding each addition. Beat in berry puree.
Use an offset spatula to spread frosting over each cupcake. Unfrosted cupcakes can be kept in an airtight container at room temperature up to 2 days. Frosting can be refrigerated up to 2 days; bring to room temperature, and beat on low until smooth again before using.

Tips/Techniques

Reprinted from A New Way to Bake: Classic Recipes Updated with Better-for-You Ingredients from the Modern Pantry by the Editors of Martha Stewart Living. Copyright © 2017 by Martha Stewart Living Omnimedia, Inc. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC.

Yield: Makes 1 dozen