Vanilla Cupcakes with Colored Cream Cheese Frosting

 

These are cupcakes you can feel good about serving at a kid's birthday party, thanks to a few healthy upgrades: some of the butter is replaced with applesauce, to reduce fat and add moisture; a portion of the flour is whole-wheat pastry flour, and the frosting is tinted with natural colorings. Easter Cupcakes: See the variations below to make lovely pastel frosting for your Easter cupcakes, and read A Fresh Look at Food Coloring to learn more tricks for adding color to food—including Easter eggs—without artificial food dyes.

What you will need

5 oz. (1-1/4 cups) cake flour

2-1/2 oz. (1/2 cup) whole-wheat pastry flour

1-1/2 tsp. baking powder

1/2 tsp. table salt

1-1/2 oz. (3 Tbs.) unsalted butter, softened

1 cup granulated sugar

3 Tbs. canola oil

2 large eggs

1/2 cup unsweetened applesauce

1/2 cup whole milk

1/2 tsp. pure vanilla extract

1 cup raspberries, thawed if frozen

1 8-oz. package reduced-fat cream cheese (Neufchâtel), softened

1 cup confectioners’ sugar

Comments

Avatar placeholder