Raspberry-Swirl Cupcakes

From EatingWell: 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.

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...

Create a Review

12 Reviews for Raspberry-Swirl Cupcakes

04/25/2010

Anonymous

I liked these cupcakes but did not follow the recipe to a tee. First I did nto take the time to make a "puree" and strain the thawed berries. I just thawed them and mashed them with a fork and added the berried to the batter and frosting. Beware if you do this for some reason they cupcaked are more blue purple than pink but I didn't care they taste good. This made for about 4-5 extra cupcakes. I did not used all the frosting either. All in all a pretty good cupcake.

Comments