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