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Photo:Photographer: Jen Causey, Food Stylist: Emily Nabors Hall
Photographer: Jen Causey, Food Stylist: Emily Nabors Hall
Active Time:25 minsTotal Time:1 hr 45 minsServings:12Jump to Nutrition Facts
Active Time:25 minsTotal Time:1 hr 45 minsServings:12
Active Time:25 mins
Active Time:
25 mins
Total Time:1 hr 45 mins
Total Time:
1 hr 45 mins
Servings:12
Servings:
12
Jump to Nutrition Facts
Cook Mode(Keep screen awake)IngredientsCupcakes½cupgranulated sugar⅓cupreduced-fat milk¼cupcanola oilorother neutral oil1large egg, at room temperature2teaspoonslemon zest, grated with a microplane2tablespoonslemon juice½teaspoonvanilla extract1cupwhole-wheat pastry flour1teaspoonbaking powder⅛teaspoonsaltFrosting¾cupfresh raspberries, plus more for garnish¼cupunsalted butter (1/2 stick), softened1(8 ounce) packagecream cheese, softened¼cupconfectioners’ sugar½teaspoonlemon juice¼teaspoonvanilla extractPinch of salt
Cook Mode(Keep screen awake)
Ingredients
Cupcakes
½cupgranulated sugar
⅓cupreduced-fat milk
¼cupcanola oilorother neutral oil
1large egg, at room temperature
2teaspoonslemon zest, grated with a microplane
2tablespoonslemon juice
½teaspoonvanilla extract
1cupwhole-wheat pastry flour
1teaspoonbaking powder
⅛teaspoonsalt
Frosting
¾cupfresh raspberries, plus more for garnish
¼cupunsalted butter (1/2 stick), softened
1(8 ounce) packagecream cheese, softened
¼cupconfectioners’ sugar
½teaspoonlemon juice
¼teaspoonvanilla extract
Pinch of salt
DirectionsTo prepare cupcakes:Preheat oven to 350°F. Coat a 24-cup mini muffin tray with cooking spray and line with paper liners.Whisk granulated sugar, milk, oil, egg, lemon zest, 2 tablespoons lemon juice and 1/2 teaspoon vanilla together in a large bowl until combined.Whisk flour, baking powder and 1/8 teaspoon salt together in a small bowl until no clumps remain. Add the flour mixture to the sugar mixture; beat with an electric mixer on low speed until fully combined and no flour streaks are visible, 45 seconds to 1 minute.Photographer: Jen Causey, Food Stylist: Emily Nabors HallScoop about 1 tablespoon batter into each prepared muffin cup. Bake until a wooden pick inserted in the centers of the cupcakes comes out clean, 10 to 12 minutes. Let the cupcakes cool in the pan for 10 minutes; remove to a wire rack to cool completely, about 30 minutes.Photographer: Jen Causey, Food Stylist: Emily Nabors HallMeanwhile, prepare frosting:Place raspberries in a small food processor and process until smooth, about 1 minute. Pour the raspberry puree through a fine-mesh strainer into a bowl, pressing gently with a rubber spatula until only seeds are left (discard seeds).Beat butter with the electric mixer on medium-high speed until smooth and creamy, about 1 minute. Add the raspberry puree, cream cheese, confectioners' sugar, lemon juice, vanilla and salt; beat on low speed, stopping to scrape down the sides of the bowl as needed, until combined, about 1 minute. Cover and refrigerate until cold and firm, about 30 minutes.Frost the cupcakes. Garnish each cupcake with a raspberry if desired.Photographer: Jen Causey, Food Stylist: Emily Nabors HallTo make aheadRefrigerate cupcakes, covered, for up to 5 days.Equipment24-cup mini muffin tray; paper linersOriginally appeared: EatingWell.com, April 2023
Directions
To prepare cupcakes:Preheat oven to 350°F. Coat a 24-cup mini muffin tray with cooking spray and line with paper liners.Whisk granulated sugar, milk, oil, egg, lemon zest, 2 tablespoons lemon juice and 1/2 teaspoon vanilla together in a large bowl until combined.Whisk flour, baking powder and 1/8 teaspoon salt together in a small bowl until no clumps remain. Add the flour mixture to the sugar mixture; beat with an electric mixer on low speed until fully combined and no flour streaks are visible, 45 seconds to 1 minute.Photographer: Jen Causey, Food Stylist: Emily Nabors HallScoop about 1 tablespoon batter into each prepared muffin cup. Bake until a wooden pick inserted in the centers of the cupcakes comes out clean, 10 to 12 minutes. Let the cupcakes cool in the pan for 10 minutes; remove to a wire rack to cool completely, about 30 minutes.Photographer: Jen Causey, Food Stylist: Emily Nabors HallMeanwhile, prepare frosting:Place raspberries in a small food processor and process until smooth, about 1 minute. Pour the raspberry puree through a fine-mesh strainer into a bowl, pressing gently with a rubber spatula until only seeds are left (discard seeds).Beat butter with the electric mixer on medium-high speed until smooth and creamy, about 1 minute. Add the raspberry puree, cream cheese, confectioners' sugar, lemon juice, vanilla and salt; beat on low speed, stopping to scrape down the sides of the bowl as needed, until combined, about 1 minute. Cover and refrigerate until cold and firm, about 30 minutes.Frost the cupcakes. Garnish each cupcake with a raspberry if desired.Photographer: Jen Causey, Food Stylist: Emily Nabors HallTo make aheadRefrigerate cupcakes, covered, for up to 5 days.Equipment24-cup mini muffin tray; paper liners
To prepare cupcakes:Preheat oven to 350°F. Coat a 24-cup mini muffin tray with cooking spray and line with paper liners.
Whisk granulated sugar, milk, oil, egg, lemon zest, 2 tablespoons lemon juice and 1/2 teaspoon vanilla together in a large bowl until combined.
Whisk flour, baking powder and 1/8 teaspoon salt together in a small bowl until no clumps remain. Add the flour mixture to the sugar mixture; beat with an electric mixer on low speed until fully combined and no flour streaks are visible, 45 seconds to 1 minute.
Scoop about 1 tablespoon batter into each prepared muffin cup. Bake until a wooden pick inserted in the centers of the cupcakes comes out clean, 10 to 12 minutes. Let the cupcakes cool in the pan for 10 minutes; remove to a wire rack to cool completely, about 30 minutes.
Meanwhile, prepare frosting:Place raspberries in a small food processor and process until smooth, about 1 minute. Pour the raspberry puree through a fine-mesh strainer into a bowl, pressing gently with a rubber spatula until only seeds are left (discard seeds).
Beat butter with the electric mixer on medium-high speed until smooth and creamy, about 1 minute. Add the raspberry puree, cream cheese, confectioners' sugar, lemon juice, vanilla and salt; beat on low speed, stopping to scrape down the sides of the bowl as needed, until combined, about 1 minute. Cover and refrigerate until cold and firm, about 30 minutes.
Frost the cupcakes. Garnish each cupcake with a raspberry if desired.
To make ahead
Refrigerate cupcakes, covered, for up to 5 days.
Equipment
24-cup mini muffin tray; paper liners
Originally appeared: EatingWell.com, April 2023
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Nutrition Facts(per serving)224Calories16gFat19gCarbs3gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
