Ingredients
1 3/4 cups white whole-wheat flour
1 1/4 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon coarse salt
4 tablespoons unsalted butter, room temperature
3/4 cup sugar
1 teaspoon finely grated lemon zest, plus 2 teaspoons fresh lemon juice
1 teaspoon pure vanilla extract
1 large egg, room temperature
1 1/2 cups plain low-fat yogurt
Raspberry Frosting
Preparation
Preheat oven to 350 degrees. Whisk together flour, baking powder, baking soda, and salt in a bowl. In another bowl, beat butter, sugar, and lemon zest on medium speed until well combined, about 3 minutes. Beat in lemon juice, vanilla, and egg. Add flour mixture in 3 batches, alternating with 2 additions of yogurt, beating until just combined (do not overmix).
Divide batter evenly among paper-lined standard muffin tins, filling each cup three-quarters full. Bake, rotating pan halfway through, until golden and a tester inserted in centers comes out clean, 18 to 20 minutes. Let cool completely in tins on wire racks before removing. Cupcakes can be stored at room temperature up to 2 days before spreading about 2 tablespoons frosting on each.
