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.

Stacy Fraser
Source: EatingWell Magazine, May/June 2010

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Recipe Summary

total:
3 hrs
Servings:
12
Servings:
12
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Ingredients

Cupcakes
Frosting

Directions

Instructions Checklist
  • To prepare cupcakes: Preheat oven to 350 degrees F. Line 12 (1/2-cup) muffin cups with paper liners; coat the liners with cooking spray.

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  • 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.

  • Whisk whole-wheat flour, cake flour, baking powder, baking soda and salt in a medium bowl.

  • 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.

  • 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.

  • 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.

  • 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.

Tips

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 Facts

272 calories; protein 4.9g 10% DV; carbohydrates 40.9g 13% DV; dietary fiber 2.3g 9% DV; sugars 25.5g; fat 10.1g 16% DV; saturated fat 3g 15% DV; cholesterol 45.2mg 15% DV; vitamin a iu 211.2IU 4% DV; vitamin c 6.6mg 11% DV; folate 35.1mcg 9% DV; calcium 81.8mg 8% DV; iron 1mg 5% DV; magnesium 8.9mg 3% DV; potassium 85.2mg 2% DV; sodium 486.3mg 20% DV; thiamin 0.1mg 9% DV; added sugar 24g.

Reviews (14)

Read More Reviews
14 Ratings
  • 5 star values: 1
  • 4 star values: 12
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
10/30/2011
I dont get it that you call this recipe a healthy choice...1 cup of icing sugar in the icing? who are you trying to fool? Read More
Rating: 4 stars
10/30/2011
These were great...not at all dry...in fact mine came out very moist. We loved them! Read More
Rating: 4 stars
10/30/2011
I made these cupcakes and tweaked the recipe a little bit too (whole wheat flour in place of cake flour and olive oil in place of canola oil). They turned out great and I received compliments from friends who tried them. Making the puree was time consuming but I enjoyed trying a new healthy recipe! Read More
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Rating: 4 stars
10/29/2011
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 Read More
Rating: 4 stars
10/30/2011
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! Read More
Rating: 5 stars
05/21/2013
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! Read More
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Rating: 4 stars
04/23/2013
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 Read More
Rating: 4 stars
10/30/2011
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. Read More
Rating: 4 stars
10/29/2011
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! Read More