Raspberry-Swirl Cupcakes

Raspberry-Swirl Cupcakes

14 Reviews
From: EatingWell Magazine May/June 2010

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.

Ingredients 12 servings

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Original recipe yields 12 servings
Nutrition per serving may change if servings are adjusted.
  • Cupcakes
  • 2 cups raspberries, fresh or frozen (thawed and drained), plus 12 fresh berries for garnish (about 12 ounces total)
  • 1 tablespoon plus 3/4 cup granulated sugar, divided
  • 3/4 cup whole-wheat pastry flour (see Note)
  • 3/4 cup cake flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup canola oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon freshly grated lemon zest
  • 1/2 cup nonfat buttermilk (see Tip)
  • Frosting
  • 8 ounces reduced-fat cream cheese (Neufchâtel), at room temperature
  • 1 cup packed confectioners’ sugar
  • 1/2 teaspoon freshly grated lemon zest


  • Active

  • Ready In

  1. To prepare cupcakes: Preheat oven to 350 °F. Line 12 (1/2-cup) muffin cups with paper liners; coat the liners with cooking spray.
  2. Puree 2 cups raspberries and 1 tablespoon 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 teaspoons of the puree for the frosting.
  3. Whisk whole-wheat flour, cake flour, baking powder, baking soda and salt in a medium bowl.
  4. Beat 3/4 cup granulated sugar and oil in a large mixing bowl with an electric mixer on medium speed until combined. Beat in eggs, vanilla and 1 teaspoon lemon zest until well combined. With the mixer on low, alternately mix in the dry ingredients and buttermilk, starting and ending with dry ingredients and 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 and fold the puree into the batter.
  6. Bake the cupcakes until a toothpick inserted into the center comes out clean, 22 to 24 minutes. Transfer to a wire rack and let cool completely.
  7. To prepare frosting: Meanwhile, beat cream cheese, confectioners' sugar, 1/2 teaspoon lemon zest and the reserved 4 teaspoons 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 and decorate with a raspberry on top, if desired.
  • 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
  • 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 juice or vinegar to 1/2 cup nonfat milk.
  • DIY Muffin Cups: Make your next batch of muffins or cupcakes the ultimate grab-and-go treat by lining your tin with muffin liners. No liners? No problem. Use 5-inch squares of parchment paper, coat each muffin cup with cooking spray, and push each square into the cups using a small can or bottle, pressing the paper up the sides. (It's OK if some of the paper is sticking out over the rim.) Fill each cup as directed.

Nutrition information

  • Serving size: 1 cupcake
  • Per serving: 272 calories; 10 g fat(3 g sat); 2 g fiber; 41 g carbohydrates; 5 g protein; 35 mcg folate; 45 mg cholesterol; 26 g sugars; 24 g added sugars; 211 IU vitamin A; 7 mg vitamin C; 82 mg calcium; 1 mg iron; 486 mg sodium; 85 mg potassium
  • Carbohydrate Servings: 3
  • Exchanges: 3 other carbohydrates, 2 fat

Reviews 14

July 04, 2016
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By: EatingWell User
Disappointing These were really terrible. I'd never make them again. The whole wheat flour made them heavy. Even my daughter only ate one. Yuck. Pros: Frosting was ok Cons: Everything else
May 21, 2013
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By: EatingWell User
Yummiest Cupcakes I've ever had! These were perfect the way they are! I use whole wheat pastry flour in my baking, so I used all whole wheat pastry flour instead of the cake flour. Mmm-mmm!
April 22, 2013
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By: EatingWell User
Great but I did some substitutions I substituted ~ 1/3 c. Truvia for the sugar in the cupcake batter and applesauce for the oil. I also used frozen strawberries because that's what I had on-hand. Instead of layering the strawberry puree into the cupcake and then swirling I added it in after the last dry ingredients. Turned out very tasty! Pros: Healthy enough with substitutions that it was an ok snack for my 2 yr old Cons: 1 cup of sugar in the frosting
December 20, 2012
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By: EatingWell User
tips for preparation If your using fresh raspberries, dont use 2 cups, you end up with half left over. The Swirling doesnt work in the cupcake pan. The puree is very watery and the batter is very thick. I would recommend swirling in mixing bowl OR filling the cups 1/4 (1/2 of the amount you will fill it) and adding the raspberry puree running a toothpick through it some, then adding the rest and running a toothpick through it again. Pros: sweet, healthy for cupcakes Cons: too much puree,
February 19, 2012
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By: shynewilliams183
My kids loved this greatly! Great recipe! Me and my kids did this for snack and my kids asked for us to make some more! We used to have the 16 Minute Tortilla Pizza we found on GourmetRecipe.com but it's nice to try new things. I often check it out for recipes and cooking information including this website, KraftRecipes.com, Everything-Bread.com, Fishlogy.com, Soupssimo.com and Gourmandia.net for different moods and occasions. Thanks for this appetizing recipe! By the way, here's the link to the mentioned recipe: www.gourmetrecipe.com/recipes/16-minute-tortilla-pizza Pros: tasty, smooth, easy to make, taste is easily adjustable, and, of course, loved by my kids
April 07, 2011
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By: shera1381
I use this recipe as a starting point After making this recipe a few times I have given it a few tweaks. I made these cupcakes (with a different frosting) for a vegan friend of mine. I replace the buttermilk with vanilla silk and eggs with 2 tbsps of ground flax seeds in 6 tbsps of warm water. I also add 1/2 a teaspoon more of baking powder to make a more delicate texture. After making the base this way and loving it; I tend to make a vegan base even for myself. Plus I rarely have eggs, but I always have flax seeds, so it's a nice replacement for me. No matter how I create the base I cut the sugar. The first time I made these they were overpoweringly sweet. I use 2/3 cup sugar in the cupcake, none in the puree, and 1/2 cup in frosting. The reduction of sugar helps brings out the berry and lemon flavors more, and helps in become slightly more healthy (not that a cupcake is ever going to good for you). I have used different berries for this recipe too, whatever is in my fridge gets to be the puree. Rapsberry, Blueberry, Strawberry, Gooseberry you name it, they all work well. I find this to be a very quick recipe, but I always have these ingredients on hand (I'm surprised at the person that had to go to 2 stores for these rather common ingredients). Making puree only takes me about 2 minutes, so I don't find it to laborious. I make these cupcakes every other month for birthdays and celebrations. P.S. To the person looking for "cup cake flour," The re
October 11, 2010
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By: EatingWell User
I agree that this isn't necessarily a healthy recipe, it did make me feel slightly better about serving them at my 3 year old's birthday party. We used the "marshmallow" frosting from the apple cupcakes recipe instead. While I dislike making purees, this recipe was otherwise very easy to make. The cupcakes were moist and yummy. The bright raspberry flavor was very nice. And the kids loved them!
August 24, 2010
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By: EatingWell User
Loved it! They tasted really wholesome, not like a store-bought cupcake. This was my first attempt at making cake from scratch. The cream cheese frosting is amazing! The cupcake actually tastes more like a muffin to me. But still good. Very filling. I got "cake pastry flour"instead of cup cake flour (couldn't find it) so that may have made a difference. My only complaint is that the ingredients (ie both types of flour) were not something we normally have and and making the puree was time-consuming. Not something I could wipe up very often. It took me several trips to 2 stores to get all the ingredients. I wonder if it would work to make the cream cheese frosting with splenda or 1/2 splenda instead of the cup of sugar.
July 19, 2010
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By: EatingWell User
Super tasty! Great flavor, but texture was a little dry. I think I may have over-baked them; I took them out at exactly 22 min. I used the fluffy frosting she paired with the blueberry cupcakes (with raspberry jam instead), it added a little more sweetness and was delish!