Ingredients

For Cupcakes: 2 cups  raspberries, fresh or frozen (thawed and drained), plus 12 fresh berries for garnish (about 12 ounces total) 1 tablespoon plus 3/4 cup  granulated sugar, divided 3/4 cup  whole-wheat pastry flour (see Note) 3/4 cup  cake flour 1 1/2 teaspoons  baking powder 1/2 teaspoon  baking soda 1/2 teaspoon  salt 1/4 cup  canola oil 2   large eggs 1 teaspoon  vanilla extract 1 teaspoon  freshly grated lemon zest 1/2 cup  nonfat buttermilk (see Tip) For Frosting: 8 ounces  reduced-fat cream cheese (Neufchâtel), at room temperature 1 cup  packed confectioners’ sugar 1/2 teaspoon  freshly grated lemon zest Ingredient Note: Look for whole-wheat pastry flour in the natural-foods section of large supermarkets and natural-foods stores. Store in the freezer.Tip: No buttermilk? You can make “sour milk” as a substitute: mix 1 1/2 teaspoons lemon juice or vinegar to 1/2 cup nonfat milk.

Description

Raspberry-Swirl Cupcakes, Recipe

View Full Recipe