Berry Swirl Cupcakes Recipe

Looking for an easy Berry Swirl Cupcakes recipe? Learn how to make Berry Swirl Cupcakes using healthy ingredients.


Submitted by shera1381

Makes 12 servings



These raspberry-lemon cupcakes are topped with an easy cream cheese frosting tinted pink with a little raspberry puree.

Recipe Ingredients for Berry Swirl Cupcakes

2 cups raspberries
2/3 cup granulated sugar
3/4 cup whole-wheat pastry flour
3/4 cup cake flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup canola oil
2 tablespoons Ground Flax seed
1 teaspoon vanilla extract
1 teaspoon freshly grated lemon zest
1/2 cup whole milk
6 ounces reduced-fat cream cheese
1/2 cup confectioner sugar
1/2 teaspoon freshly grated lemon zest

Recipe Directions for Berry Swirl Cupcakes

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

  2. Puree 2 cups raspberries 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 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.

Categories

Berries, Dessert

Nutrition Facts
Serving Size 84.5g
Amount Per Serving
Calories
234
Calories from Fat
95
% Daily Value*
Total Fat
10.6g
16%
Saturated Fat
3.7g
19%
Trans Fat
0.0g
Cholesterol
17mg
6%
Sodium
197mg
8%
Potassium
174mg
5%
Total Carbohydrates
32.1g
11%
Dietary Fiber
2.1g
8%
Sugars
17.5g
Protein
3.5g
Vitamin A 4% Vitamin C 9%
Calcium 7% Iron 7%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
D+
    Bad points
  • High in sugar
  • Contains alcohol
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