Raspberry & Lemon Cupcakes

Raspberry & Lemon Cupcakes

Makes 15




  • 1 ½ cups self-raising flour
  • 125 g butter, softened
  • 1 cup caster sugar
  • 2 eggs, lightly beaten
  • 1 Tbsp lemon zest
  • ¾ EasiYo Greek Style Natural Yogurt
  • Fresh Raspberries
Yogurt Cream Icing
  • ¾ cup cream
  • ½ cup EasiYo Greek Style Natural Yogurt
  • 3 Tbsp icing sugar
  • Freeze dried raspberries and lemon zest to garnish


Pre-heat the oven to 170°C and line 15 muffin holes with cupcake papers.

Sift flour into bowl then add soft butter, sugar, beaten eggs, lemon zest and yogurt and beat well with an electric beater for about 3 minutes until pale and fluffy.

Fold in raspberries, slightly crushing them to release the colour and flavour.

Spoon the mixture into the cup cake papers filling to about level. Bake for 12-18 minutes or until colored and they spring back when lightly pressed in the center. Allow to cool completely before decorating.

For yogurt cream icing – beat the cream, yogurt and icing sugar until stiff peaks form. Dollop cream onto each cupcake and decorate with crushed dried raspberries and lemon zest. 



  • Use other EasiYo Yogurt flavours and different seasonal fruits.