Flavor vanilla cupcakes with raspberry jam for a fruity spin on the classic.

Lori Powell
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°. Place 12 muffin cup liners in muffin tin.

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  • Place flours in a medium bowl. Sift sugar, baking soda, and salt into bowl.

  • Whisk butter and oil. Add buttermilk and next 3 ingredients (through vanilla), whisking until well-combined. Add dry ingredients to wet.

  • 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.

  • 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.

  • Pipe remaining frosting onto cakes with a star-tipped pastry bag. Garnish with a raspberry.

  • Skinny it up! Frosting (just make half!) but no filling makes these about 100 calories and 4g fat lighter.

Nutrition Facts

392 calories; fat 16g; saturated fat 6.7g; mono fat 5.9g; poly fat 1.9g; protein 6.7g; carbohydrates 56.5g; fiber 0.5g; cholesterol 52mg; iron 1.4mg; sodium 286mg; calcium 75mg.