Ingredients

	4 spray(s) cooking spray
	1 cup(s) all-purpose flour
	3/4 tsp table salt
	1 tsp baking soda
	1/2 tsp baking powder
	1 cup(s) low fat vanilla yogurt
	1/2 cup(s) sugar
	1 large egg(s)
	1 tsp vanilla extract
	1 tsp lemon zest
	1 Tbsp unsalted butter, melted
	3 Tbsp hazelnut and chocolate spread, such as Nutella
	1 Tbsp low fat cream cheese, at room temperature
	3/4 cup(s) fat free whipped topping

Instructions

• Preheat oven to 350ºF. Coat a 24-hole mini muffin pan with cooking spray or line with mini cupcake liners.
  
• In a small bowl, combine flour, salt, baking soda and baking powder. In a large bowl, whisk together yogurt, sugar, egg, vanilla extract, lemon zest and melted butter. Fold dry ingredients into wet until just combined.
  
• Spoon 1 heaping tablespoon batter into each prepared muffin hole. Bake until a toothpick inserted in center of a cupcake comes out clean, about 12 minutes; let cool completely in pan.
  
• Meanwhile, to make frosting, in a medium bowl, whisk together chocolate hazelnut spread and cream cheese; mix in whipped topping until combined. Top each cupcake with about 1/2 tablespoon frosting; chill until ready to serve. Yields 1 cupcake per serving.

Notes

• Store any extra cupcakes in the refrigerator.