Lemon-Yogurt Cupcakes

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

Instructions

1. 1
   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).
2. 2
   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.
3. 3
   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.
4. 4
   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.
5. 5
   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.