Raspberry Cream Cupcakes
Flavor vanilla cupcakes with raspberry jam for a fruity spin on the classic.
Yield: Makes 12 regular cupcakes (serving size: 1 cupcake)
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Amount per serving
- Calories: 392
- Fat: 16g
- Saturated fat: 6.7g
- Monounsaturated fat: 5.9g
- Polyunsaturated fat: 1.9g
- Protein: 6.7g
- Carbohydrate: 56.5g
- Fiber: 0.5g
- Cholesterol: 52mg
- Iron: 1.4mg
- Sodium: 286mg
- Calcium: 75mg
- 1 1/4 cups cake flour
- 1/2 cup all-purpose flour
- 1 cup sugar
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter, melted
- 1/4 cup canola oil
- 1 cup low-fat buttermilk
- 1 large egg
- 1 large egg white
- 1 teaspoon pure vanilla extract
- 3 drops red food coloring
- 2 batches Lemon-Cream Cheese Frosting
- 2 tablespoons raspberry jam
- 12 fresh raspberries, for garnish
- 1. Preheat oven to 350°. Place 12 muffin cup liners in muffin tin.
- 2. Place flours in a medium bowl. Sift sugar, baking soda, and salt into bowl.
- 3. Whisk butter and oil. Add buttermilk and next 3 ingredients (through vanilla), whisking until well-combined. Add dry ingredients to wet.
- 4. Divide batter evenly among liners, and bake in middle of oven about 25 minutes or until wooden pick inserted in center comes out clean. Cool 5 minutes; transfer to a wire rack to cool.
- 5. Mix food coloring into frosting. Transfer half to a separate bowl, and mix with raspberry jam. Pipe about 1 tablespoon of jam frosting into tops of cupcakes with a round-tipped pastry bag.
- 6. Pipe remaining frosting onto cakes with a star-tipped pastry bag. Garnish with a raspberry.
- Skinny it up! Frosting (just make half!) but no filling makes these about 100 calories and 4g fat lighter.
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