Mini raspberry lemon cupcakes | Recipes | WW Australia

Ingredients

• Unsalted butter, 45 g, at room temperature
• Caster sugar, ⅓ cup(s), (75g)
• Vanilla bean extract, alcohol free, 1 tsp
• Fresh lemon rind, 3 tsp, finely grated
• Lemon juice, 1 tsp
• Egg(s), 1 medium
• 99% fat-free, plain Greek yoghurt, unsweetened, ¼ cup(s), (60g)
• No added sugar apple puree, ¼ cup(s), (60ml)
• Plain flour, ¾ cup(s), (115g)
• Baking powder, 1 tsp
• Bicarbonate of soda, ½ tsp
• Light cream cheese, ⅓ cup(s), (85g)
• Icing sugar, 2 tbs
• Greek yoghurt, fruit flavoured, low-fat, no added sugar, ¼ cup(s), (65g)
• Fresh raspberries, 24 piece(s), to decorate