Lemon Cupcakes with Raspberry Vanilla Yogurt Frosting

INGREDIENTS

for the cupcakes

2 cups

all-purpose flour or gluten-free* flour (measured like this)

1 1/2 tsp

baking powder

1/2 tsp

baking soda

1/4 tsp

salt

2 tbsp

lemon zest

1 tbsp

unsalted butter or coconut oil, melted and cooled

large egg, room temperature

2 tsp

vanilla extract

1/2 cup

granulated sugar

1/3 cup

plain nonfat Greek yogurt

2 tbsp

freshly squeezed lemon juice

6 tbsp

nonfat milk

for the frosting

1/4 cup

fresh or frozen and thawed raspberries

2 1/4 cups

plain nonfat Greek yogurt

1/2 oz

sugar-free, fat-free vanilla instant pudding mix (about half of one 1 oz package; see Notes)

1 tbsp

Truvia (or other sweetener of choice, to taste)