Ingredients:

  • Fresh or frozen black raspberries
  • 1.5 cups all-purpose flour
  • 0.75 cup coconut sugar
  • 1.5 tsp baking powder
  • 0.25 tsp salt
  • 0.5 cup plain Greek yogurt
  • 0.5 cup unsalted butter, softened
  • 2 large eggs
  • 1 tsp vanilla extract
  • 0.5 cup concentrated black raspberry purée
  • 8 oz low-fat cream cheese, chilled
  • 4 tbsp unsalted butter, softened
  • 2 cups powdered sugar
  • 2 tbsp black raspberry reduction
  • 1 tsp lemon juice

Instructions:

  1. Strain fresh or frozen black raspberries through a fine-mesh sieve to remove seeds. Simmer the purée in a small saucepan over medium heat for 5-10 minutes until it reduces by half, then let it cool completely.
  2. Whisk together the flour, sugar, baking powder, and salt in a medium bowl.
  3. In a separate larger bowl, cream the butter and Greek yogurt until smooth. Beat in the eggs one at a time, then stir in the vanilla and cooled black raspberry purée.
  4. Gradually fold the dry ingredients into the wet batter using a spatula until just combined; do not overmix.
  5. Distribute the batter evenly among 12 lined muffin tins, filling each about 3/4 full. Bake at 350°F (175°C) for 15-18 minutes until a toothpick inserted into the center comes out clean.
  6. Allow cupcakes to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
  7. Beat the chilled cream cheese and butter together until velvety. Slowly add the powdered sugar and lemon juice.
  8. Fold in the black raspberry reduction until the frosting reaches a consistent, vibrant hue. Pipe the frosting onto the cooled cupcakes.