Lemon Raspberry Cupcakes -

Lemon Raspberry Cupcakes

(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

Dessert

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

About 15 minutes (plus 2 hrs chilling)

About 25 minutes

1Preheat oven to 350°F. Place 12 paper muffin cups in a muffin pan and spray with cooking spray.
2Add 2 cups raspberries and 1 Tbsp. sugar to a food processor, puree until smooth. Strain. Set aside 4 tsp.
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.

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.

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.

6Bake 22-24 minutes, or until a toothpick comes out clean. Cool on wire rack.
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.

Serving Size: 1 cupcake

Amount Per Serving:

Recipe Category: Dessert

Recipe Subcategory: Cakes and Cupcakes

Recipe Ethnicity: N/A

Dietetic Info:

Vegetarian/Allergen Info: Contains Eggs, Dairy

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