Healthy Recipes Healthy Cookie & Dessert Recipes Healthy Cake Recipes Healthy Cupcake Recipes Lemon-Raspberry Mini Cupcakes 1.0 (1) Add your rating & review These light and fluffy mini cupcakes with cream cheese frosting are flavored with lemon and have a raspberry-tinted frosting. Make these easy cupcakes as a brunch or birthday dessert. Make them extra fruity with a fresh, plump raspberry on top. By Laura Kanya Laura Kanya Laura Kanya is a freelance recipe developer and tester based in Vermont. She has been active in the food industry for more than two decades in a variety of roles, including pastry chef, chef instructor, executive chef and director of operations in restaurants, resorts, catering, retail operations and food production companies. EatingWell's Editorial Guidelines Updated on September 18, 2023 Reviewed by Dietitian Emily Lachtrupp, M.S., RD Reviewed by Dietitian Emily Lachtrupp, M.S., RD Emily Lachtrupp is a registered dietitian experienced in nutritional counseling, recipe analysis and meal plans. She's worked with clients who struggle with diabetes, weight loss, digestive issues and more. In her spare time, you can find her enjoying all that Vermont has to offer with her family and her dog, Winston. EatingWell's Editorial Guidelines Tested by EatingWell Test Kitchen Tested by EatingWell Test Kitchen The EatingWell Test Kitchen is comprised of a group of culinary professionals who develop and test our recipes. Our recipes go through a rigorous process, which includes testing by trained recipe testers, using different equipment (e.g., gas and electric stoves) and a variety of tools and techniques to make sure that it will really work when you make it at home. Testers shop major supermarkets to research availability of ingredients. Finally, a Registered Dietitian reviews each recipe to ensure that we deliver food that's not only delicious, but adheres to our nutrition guidelines as well. Learn more about our food philosophy and nutrition parameters. Meet the EatingWell Test Kitchen Rate PRINT Share Trending Videos Close this video player Photo: Photographer: Jen Causey, Food Stylist: Emily Nabors Hall Active Time: 25 mins Total Time: 1 hr 45 mins Servings: 12 Nutrition Profile: Nut-Free Soy-Free Vegetarian Jump to Nutrition Facts Ingredients Cupcakes ½ cup granulated sugar ⅓ cup reduced-fat milk ¼ cup canola oil or other neutral oil 1 large egg, at room temperature 2 teaspoons lemon zest, grated with a microplane 2 tablespoons lemon juice ½ teaspoon vanilla extract 1 cup whole-wheat pastry flour 1 teaspoon baking powder ⅛ teaspoon salt Frosting ¾ cup fresh raspberries, plus more for garnish ¼ cup unsalted butter (1/2 stick), softened 1 (8 ounce) package cream cheese, softened ¼ cup confectioners’ sugar ½ teaspoon lemon juice ¼ teaspoon vanilla extract Pinch of salt 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. 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 Rate It Print Nutrition Facts (per serving) 224 Calories 16g Fat 19g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Serving Size 2 mini cupcakes Calories 224 % Daily Value * Total Carbohydrate 19g 7% Dietary Fiber 1g 4% Total Sugars 13g Added Sugars 11g 22% Protein 3g 6% Total Fat 16g 21% Saturated Fat 7g 35% Cholesterol 45mg 15% Vitamin A 367IU 7% Vitamin C 4mg 4% Vitamin D 7IU 2% Vitamin E 1mg 9% Folate 6mcg 2% Vitamin K 5mcg 4% Sodium 146mg 6% Calcium 55mg 4% Iron 1mg 6% Magnesium 5mg 1% Potassium 57mg 1% Omega 3 1g Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * 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. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved