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 purée was time consuming, but I enjoyed trying a new, healthy recipe!
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.
13 Reviews for Raspberry-Swirl Cupcakes
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.
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?