Raspberry Cream Cupcakes with Cream Cheese Frosting

Raspberry Cream Cupcakes with Cream Cheese Frosting

Courtesy of CanolaInfo 24 Servings • 20 Min. Prep Time • 20 Min. Cook Time
Ingredients
Cupcakes:
2 c. granulated sugar (500 mL)
4 eggs
1 c. milk (250 mL)
3/4 c. canola oil (175 mL)
1 tsp. vanilla extract (5 mL)
2-1/2 c. flour (625 mL)
2 tsp. baking powder (10 mL)
2 c. raspberries, fresh or frozen (500 mL)

Cream Cheese Frosting:
2-8 oz. pkg. cream cheese at room temperature
1-1/2 c. powdered sugar, sifted (375 mL)
1 tsp vanilla extract (5 mL)

Directions:

1. Pre-heat oven to 350°F (180°C). Line muffin tin with 24 cupcake liners.

2. In medium bowl, combine sugar and eggs. Using electric mixer combine until mixture thickens, about 1 min. Add milk, canola oil and vanilla. Continue to mix. Slowly add flour and baking powder until fully combined making sure to scrape sides of bowl with a spatula get out all lumps. Remove bowl from mixer.

3. Add 1 c. (250 mL) raspberries and gently mix by hand. Spoon mixture into muffin cups until about two-thirds full.

4. Bake for 20 min. or until cupcakes spring back to touch. Remove from oven and cool cupcakes completely.

5. To prepare Cream Cheese Frosting: In medium bowl, mix cream cheese on medium speed until lump-free. Slowly add powdered sugar and vanilla extract until fully combined. Spoon cream cheese frosting into pastry bag with medium round tip and pipe onto cooled cupcakes. Top with one raspberry per cupcake. Serve right away or refrigerate until serving.

Yield: 24 cupcakes. Serving size: 1 cupcake with frosting.

* Recipe courtesy of CanolaInfo.

Nutrition:

Calories: 270; Total Fat: 14g; Saturated Fat: 6g; Cholesterol: 50mg; Total Carbs: 30g; Fiber: 0g; Sugar: 22g; Protein: 4g; Sodium: 115mg; Potassium: 29mg;