raspberry lemon swirl cupcakes
(1 rating)
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These raspberry lemon cupcakes are topped with an easy cream cheese frosting tinted pink with a little raspberry puree. For those unaccustomed to the mildly nutty flavor of whole-wheat flour (used in these cupcakes), the flavor of the raspberry puree swirled into the lemony cake makes the wheat flavor undetectable.
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(1 rating)
yield
12 serving(s)
prep time
20 Min
cook time
25 Min
Ingredients For raspberry lemon swirl cupcakes
- CUPCAKES:
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2 craspberries, fresh or frozen (thawed & drained), plus 12 fresh berries for garnish (about 12 oz. total)
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1 Tbspsugar
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3/4 csugar, divided
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3/4 cwhole wheat pastry flour
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3/4 ccake flour
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1 1/2 tspbaking powder
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1/2 tspbaking soda
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1/2 tspsalt
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1/4 ccanola oil
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2 lgeggs
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1 tsppure vanilla extract
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1 tspfreshly grated lemon zest
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1/2 cnonfat buttermilk
- FROSTING:
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1 - 8 oz. pkgcream cheese, room temperature
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1 cconfectioners' sugar
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1/2 tspfreshly grated lemon zest
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reserved 4 teaspoons of the raspberry puree
How To Make raspberry lemon swirl cupcakes
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1CUPCAKES: Preheat oven to 350 degrees F. Line 12 (1/2 C) muffin cups with paper liners; coat the liners with cooking spray.
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2Puree 2 C raspberries & 1 Tbsp granulated sugar in a blender or food processor until smooth. Strain through a fine mesh sieve into a small bowl, pressing with a rubber spatula to extract all the puree; discard seeds. Reserve 4 tsp of the puree for the frosting.
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3Whisk whole wheat flour, cake flour, baking powder, baking soda & salt in a medium bowl.
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4Beat 3/4 C granulated sugar & oil in a large mixing bowl with an electric mixer on medium speed until combined. Beat in eggs, vanilla & 1 tsp lemon zest until well combined. With the mixer on low, alternately mix in the dry ingredients & buttermilk, starting & ending with dry ingredients & scraping the sides of the bowl as needed, until just combined.
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5Fill the prepared cups half full of batter. Place a scant tablespoon of raspberry puree on each cup (you may have some left over). Divide the remaining batter evenly among the cups. Use a wooden skewer or toothpick to swirl & fold the puree into the batter.
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6Bake the cupcakes until a toothpick inserted into the center comes out clean, 22 - 24 minutes. Transfer to a wire rack & let cool completely.
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7FROSTING: Meanwhile, beat cream cheese, confectioners’ sugar, 1/2 tsp lemon zest & the reserved 4 tsp raspberry puree with an electric mixer until smooth. Refrigerate the frosting until very cold, at least 2 hours. Spread the frosting on the cooled cupcakes & decorate with a raspberry on top, if desired.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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