Raspberry Cream Cupcakes

14 ingredients
7 steps

Ingredients

  • 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 tablespoons raspberry jam
  • 12 fresh raspberries, for garnish

Directions

  1. 1
    Preheat oven to 350°. Place 12 muffin cup liners in muffin tin.
  2. 2
    Place flours in a medium bowl. Sift sugar, baking soda, and salt into bowl.
  3. 3
    Whisk butter and oil. Add buttermilk and next 3 ingredients (through vanilla), whisking until well-combined. Add dry ingredients to wet.
  4. 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. 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. 6
    Pipe remaining frosting onto cakes with a star-tipped pastry bag. Garnish with a raspberry.
  7. 7
    Skinny it up! Frosting (just make half!) but no filling makes these about 100 calories and 4g fat lighter.

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