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Photo of Mini Honey Lemon Cupcakes by WW

Mini Honey Lemon Cupcakes

2
Points®
Total Time
1 hr 50 min
Prep
25 min
Cook
10 min
Serves
24
Difficulty
Easy
These beautiful bite size treats are a Weight Watchers-friendly take on Meghan Markle’s (aka Meghan Sussex’s) honey lemon layer cake from her show, With Love, Meghan. Our version lowers Points by using nonfat Greek yogurt and applesauce for a super moist texture and swapping out a buttercream frosting for a reduced fat cream cheese one.

Ingredients

All-purpose flour

¾ cup(s)

Baking powder

1 tsp

Baking soda

½ tsp

Kosher salt

½ tsp

Sugar

3 Tbsp

Honey

2 Tbsp

Olive oil

2 Tbsp

Vanilla extract

1 tsp

Egg

1 item(s), large

Unsweetened applesauce

¼ cup(s)

Lemon zest

2 tsp

Plain fat free Greek yogurt

4 Tbsp

Raspberries

24 item(s), about 6 oz, for garnish

Fresh mint leaves

24 leaf/leaves, or lemon verbena leaves, for garnish

Fresh lemon juice

1 tsp

Honey

2 tsp

Reduced fat cream cheese (neufchâtel)

¼ cup(s), at room temperature

Powdered sugar (confectioner's)

2 Tbsp

Plain fat free Greek yogurt

2 Tbsp

Instructions

  1. Preheat the oven to 350°F. Line a 24-cup mini muffin pan with paper liners (or coat the cups with cooking spray).
  2. In a small bowl, whisk the flour, baking powder, baking soda, and salt. Using an electric mixer, in a medium bowl, beat the sugar, honey, oil, and vanilla until well combined. Add the egg, applesauce, lemon zest, and 4 Tbsp yogurt, and beat, until combined. Using a spatula, gently fold the flour into the egg mixture. Divide the batter among muffin cups.
  3. Bake the cupcakes until a toothpick inserted into the centers comes out clean, 9 to 10 minutes. Let cool completely on a wire rack.
  4. Meanwhile, heat 2 tsp honey and 1 Tbsp water. Stir in the lemon juice until honey dissolves. Cool, then brush on top of cupcakes.
  5. Using an electric mixer, in a small bowl, beat the cream cheese, powdered sugar, and remaining 2 Tbsp of yogurt until very smooth. Frost the cupcakes. Garnish each cupcake with raspberries and herbs.
  6. Serving Size: 1 mini cupcake

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