lemon raspberry cupcakes
Ingredients:
  • (2 cups) raspberries, fresh or frozen (thawed and drained), plus 12 fresh berries for garnish
  • (1 Tbsp. plus 3/4 cup) granulated sugar, divided
  • (3/4 cup) whole-wheat pastry flour
  • (3/4 cup) cake flour
  • (1 1/2 tsp.) baking powder
  • (1/2 tsp.) baking soda
  • (1/2 tsp.) salt
  • (1/4 cup) canola oil
  • (2 large) eggs
  • (1 tsp.) vanilla extract
  • (1 tsp.) freshly grated lemon zest
  • (1/2 cup) nonfat buttermilk
  • (8 oz.) reduced-fat cream cheese (Neufchâtel), at room temperature
  • (1 cup) packed confectioners’ sugar
  • (1/2 tsp.) freshly grated lemon zest
Servings

12

Dessert

Lemon Raspberry Cupcakes

Lemon cupcakes with a sweet raspberry puree swirl and raspberry cream cheese frosting.

Preparation Time

About 15 minutes (plus 2 hrs chilling)

Cook Time

About 25 minutes

    Instructions

  1. 1Preheat oven to 350°F. Place 12 paper muffin cups in a muffin pan and spray with cooking spray.
  2. 2Add 2 cups raspberries and 1 Tbsp. sugar to a food processor, puree until smooth. Strain. Set aside
    4 tsp.
  3. 3In a medium bowl, combine flour, baking powder, baking soda and salt, set aside. Use an electric mixer on medium to beat together 3/4 cup sugar and oil.
  4. 4Add eggs, vanilla and 1 tsp. lemon zest, beat until combined. Alternately add flour mixture and buttermilk, starting and ending with the flour mixture and beating well after
    each addition.
  5. 5Fill each muffin cup 1/2 full, top with a tablespoon of raspberry puree and more batter. Swirl the puree with the batter using a toothpick.
  6. 6Bake 22-24 minutes, or until a toothpick comes out clean. Cool on wire rack.
  7. 7Meanwhile, use an electric mixer to beat together cream cheese, confectioners’ sugar, 1/2 tsp. lemon zest and reserved raspberry puree. Refrigerate at least 2 hours, then spread on cupcakes.
  8. 8Top each with a raspberry and
    serve.

Nutritional Information

Serving Size: 1 cupcake



Amount Per Serving:

  • Calories 272
  • Total Fat 10 g
  • Total Carbohydrate 41 g
  • Protein 5 g
  • Cholesterol 49 mg
  • Sodium 486 mg
  • Fiber 2 g

Additional Information

Recipe Category: Dessert

Recipe Subcategory: Cakes and Cupcakes

Recipe Ethnicity: N/A

Dietetic Info:

  • Glycemic Index:
  • Gluten Free: No

Vegetarian/Allergen Info: Contains Eggs, Dairy

NOTE: Glycemic Index Scale: Low=0-55, Medium=56-69, High=70 or greater.