Deceptively Delicious Lemon Raspberry Cupcakes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
Filling: 1/4 c frozen raspberries, thawed2 T beet puree2 T powdered sugar1 T butterBatter: 1c sucanat1/2 c whole milk1/2 c yellow squash puree1/3 c unrefined coconut oil2 large egg whites2 T lemon juice1 t pure lemon extract2 c whole wheat flour2 t baking powder1/4 t saltFrosting: 1 8oz package cream cheese1/2 c powdered sugar1 t pure lemon extract
1. Preheat oven to 350F. Line a 12-cup muffin tin with paper baking cups.
2. For the filling, puree the raspberries, beet puree, sugar, and butter in a blender or food processor, set aside.
3. For the batter, beat the sugar in a large bowl with the milk, squash puree, oil, egg whites, lemon juice, and lemon extract until smooth. Add the flour, baking powder, and salt, then mix until incorporated.
4. Using about half the batter, fill each muffin cup 1/3 full. Dot each with the raspberry filling, then cover with the rest of the batter.
5. Bake until the tops of the cupcakes are lightly browned and spring back to the touch, 20-25 minutes. Turn the cupcakes out onto a rack to cool.
6. For the frosting, beat together the cream cheese, sugar, and lemon extract. Spread the frosting over the cooled cupcakes.
Makes 12 cupcakes.
Number of Servings: 12
Recipe submitted by SparkPeople user ANNIEFEE.
2. For the filling, puree the raspberries, beet puree, sugar, and butter in a blender or food processor, set aside.
3. For the batter, beat the sugar in a large bowl with the milk, squash puree, oil, egg whites, lemon juice, and lemon extract until smooth. Add the flour, baking powder, and salt, then mix until incorporated.
4. Using about half the batter, fill each muffin cup 1/3 full. Dot each with the raspberry filling, then cover with the rest of the batter.
5. Bake until the tops of the cupcakes are lightly browned and spring back to the touch, 20-25 minutes. Turn the cupcakes out onto a rack to cool.
6. For the frosting, beat together the cream cheese, sugar, and lemon extract. Spread the frosting over the cooled cupcakes.
Makes 12 cupcakes.
Number of Servings: 12
Recipe submitted by SparkPeople user ANNIEFEE.
Nutritional Info Amount Per Serving
- Calories: 286.5
- Total Fat: 14.2 g
- Cholesterol: 24.2 mg
- Sodium: 194.3 mg
- Total Carbs: 22.6 g
- Dietary Fiber: 2.7 g
- Protein: 4.8 g
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