Yogurt Cupcakes with Raspberry Cream

RECIPESPLUS
13Ingredients
45Minutes
380Calories

Ingredients

US|METRIC
  • 1/2 cup butter (cubed)
  • 2 1/2 cups all purpose flour (+ 2 tbsp)
  • 1 ounce dark chocolate (finely chopped)
  • 1 cup granulated sugar (+ 2 tbsp)
  • 1 egg
  • 2 teaspoons vanilla extract
  • 1/3 cup oil
  • 1 1/4 cups yogurt (full-fat)
  • 2 teaspoons baking powder
  • 2/3 cup heavy cream
  • 1/4 pound raspberries
  • 1 lemon (zested and 1/2 juiced)
  • 1 tablespoon honey
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    Directions

    1. Preheat oven to 400°F. Line a 12 cup muffin pan with paper liners. For chocolate crumbles, mix butter, 1 cup flour, chocolate and 1/3 cup sugar until the mixture resembles fine breadcrumbs. Chill.
    2. Meanwhile, beat egg, remaining sugar, vanilla extract and a pinch of sugar until creamy. Gradually add oil and yogurt. Fold in remaining flour and baking powder. Distribute between paper liners then sprinkle chocolate crumbles over top. Bake for 30 mins. Remove from oven and cool on a wire rack.
    3. To decorate, whip cream until stiff. Add 3/4 of the raspberries, lemon juice and honey. Spread over muffins and top with reserved berries and lemon zest.
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    NutritionView More

    380Calories
    Sodium7% DV170mg
    Fat34% DV22g
    Protein8% DV4g
    Carbs14% DV43g
    Fiber8% DV2g
    Calories380Calories from Fat200
    % DAILY VALUE
    Total Fat22g34%
    Saturated Fat10g50%
    Trans Fat
    Cholesterol65mg22%
    Sodium170mg7%
    Potassium120mg3%
    Protein4g8%
    Calories from Fat200
    % DAILY VALUE
    Total Carbohydrate43g14%
    Dietary Fiber2g8%
    Sugars21g42%
    Vitamin A10%
    Vitamin C15%
    Calcium10%
    Iron10%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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