Deceptively Delicious Lemon Raspberry Cupcakes

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Nutritional Info
  • Servings Per Recipe: 12
  • 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

View full nutritional breakdown of Deceptively Delicious Lemon Raspberry Cupcakes calories by ingredient
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lemon raspberry cupcakes from the book Deceptively Delicious, adapted lemon raspberry cupcakes from the book Deceptively Delicious, adapted
Number of Servings: 12


    1/4 c frozen raspberries, thawed
    2 T beet puree
    2 T powdered sugar
    1 T butter

    1c sucanat
    1/2 c whole milk
    1/2 c yellow squash puree
    1/3 c unrefined coconut oil
    2 large egg whites
    2 T lemon juice
    1 t pure lemon extract
    2 c whole wheat flour
    2 t baking powder
    1/4 t salt

    1 8oz package cream cheese
    1/2 c powdered sugar
    1 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.

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