raspberry lemon swirl cupcakes

Name: Raspberry Lemon Swirl Cupcakes
Prep time: 20 min
Cook time: 25 min
Yield: 12
Ingredients: CUPCAKES:; 2 cup(s) raspberries, fresh or frozen (thawed & drained), plus 12 fresh berries for garnish (about 12 oz. total); 1 tablespoon(s) sugar; 3/4 cup(s) sugar, divided; 3/4 cup(s) whole wheat pastry flour; 3/4 cup(s) cake flour; 1 1/2 teaspoon(s) baking powder; 1/2 teaspoon(s) baking soda; 1/2 teaspoon(s) salt; 1/4 cup(s) canola oil; 2 large eggs; 1 teaspoon(s) pure vanilla extract; 1 teaspoon(s) freshly grated lemon zest; 1/2 cup(s) nonfat buttermilk; FROSTING:; 1 - 8 oz. package(s) cream cheese, room temperature; 1 cup(s) confectioners' sugar; 1/2 teaspoon(s) freshly grated lemon zest; - reserved 4 teaspoons of the raspberry puree

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Private Recipe by

Kimmi Knippel (Sweet_Memories)

@KimmiK

Cullowhee, NC

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:
2 c

raspberries, fresh or frozen (thawed & drained), plus 12 fresh berries for garnish (about 12 oz. total)
1 Tbsp

sugar
3/4 c

sugar, divided
3/4 c

whole wheat pastry flour
3/4 c

cake flour
1 1/2 tsp

baking powder
1/2 tsp

baking soda
1/2 tsp

salt
1/4 c

canola oil
2 lg

eggs
1 tsp

pure vanilla extract
1 tsp

freshly grated lemon zest
1/2 c

nonfat buttermilk
FROSTING:
1 - 8 oz. pkg

cream cheese, room temperature
1 c

confectioners' sugar
1/2 tsp

freshly grated lemon zest
reserved 4 teaspoons of the raspberry puree

How To Make raspberry lemon swirl cupcakes

1
CUPCAKES: Preheat oven to 350 degrees F. Line 12 (1/2 C) muffin cups with paper liners; coat the liners with cooking spray.

2
Puree 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.
3
Whisk whole wheat flour, cake flour, baking powder, baking soda & salt in a medium bowl.
4
Beat 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.
5
Fill 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.
6
Bake the cupcakes until a toothpick inserted into the center comes out clean, 22 - 24 minutes. Transfer to a wire rack & let cool completely.
7
FROSTING: 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.
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