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Raspberry-Swirl Cupcakes

May/June 2010

Your rating: None Average: 4 (161 votes)

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.



READER'S COMMENT:
"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...
Raspberry-Swirl Cupcakes Recipe

13 Reviews for Raspberry-Swirl Cupcakes

10/11/2010
Anonymous

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!

Comments
08/25/2010
Anonymous

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.

Comments
07/19/2010
Anonymous

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!

Comments
06/17/2010
Anonymous

These were great...not at all dry...in fact mine came out very moist. We loved them!

Comments
05/05/2010
Anonymous

These cupcakes are great! My kids loved them :-) They are a little dry but still very YUMMY :-)

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