Raspberry-Swirl Cupcakes
"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. Make Ahead Tip: Cover and refrigerate the frosting (Step 7) for up to 3 days. Store cooled cupcakes airtight at room temperature for up to 1 day. | Equipment: Muffin tin with 12 (1/2-cup) cups, paper liners..."
INGREDIENTS
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For Cupcakes:
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2 cups raspberries, fresh or frozen (thawed and drained), plus 12 fresh berries for garnish (about 12 ounces total)
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1 tablespoon plus 3/4 cup granulated sugar, divided
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3/4 cup whole-wheat pastry flour (see Note)
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3/4 cup cake flour
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1 1/2 teaspoons baking powder
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1/2 teaspoon baking soda
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1/2 teaspoon salt
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1/4 cup canola oil
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2 large eggs
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1 teaspoon vanilla extract
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1 teaspoon freshly grated lemon zest
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1/2 cup nonfat buttermilk (see Tip)
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For Frosting:
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8 ounces reduced-fat cream cheese (Neufchâtel), at room temperature
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1 cup packed confectioners’ sugar
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1/2 teaspoon freshly grated lemon zest
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Ingredient Note: Look for whole-wheat pastry flour in the natural-foods section of large supermarkets and natural-foods stores. Store in the freezer. Tip: No buttermilk? You can make “sour milk” as a substitute: mix 1 1/2 teaspoons lemon
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