Healthy Lemon Cupcakes with Lemon Frosting

INGREDIENTS

for the cupcakes

2 1/2 cups

white whole wheat flour or gluten-free* flour (measured like this)

1 1/2 tsp

baking powder

1/2 tsp

baking soda

1/2 tsp

salt

3 tbsp

lemon zest*

1 tbsp

coconut oil or unsalted butter, melted

large egg whites, room temperature

1 tbsp

vanilla extract

1 tbsp

vanilla crème stevia

1/2 cup

plain nonfat Greek yogurt

1/2 cup

+ 2 tbsp (150mL) freshly squeezed lemon juice

1/2 cup

nonfat milk

for the frosting

2 cups

plain nonfat Greek yogurt

servings (16g) sugar-free, fat-free instant vanilla pudding mix (see Notes)

2 tsp

lemon extract

7/8 tsp

vanilla crème stevia, or more/adjusted to taste