Step 1

Preheat the oven to 350°F. Line a 24-cup mini muffin pan with paper liners (or coat the cups with cooking spray).

Step 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.

Step 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.

Step 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.

Step 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.

Step 6

Serving Size: 1 mini cupcake