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chocolate raspberry cupcakes

CHOCOLATE RASPBERRY CUPCAKE RECIPE

Indulge in this guilt free Chocolate Raspberry Cupcake Recipe and forget that you are counting Points! Moist, rich, and flavorful, these are the perfect end to any meal.
Prep Time 20 minutes
Cook Time 25 minutes
Refrigerate 2 hours
Total Time 45 minutes
Servings 12 servings
Calories 194 kcal

Ingredients

  • 1 1/2 cups whole-wheat pastry flour
  • 1/2 cup granulated sugar
  • 1/4 cup plain applesauce
  • 1 large egg
  • 1/2 cup unsweetened cocoa powder
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 teaspoon salt
  • 2 tsp vanilla extract
  • 1/2 cup nonfat buttermilk
  • 2 cups chopped raspberries
  • 12 fresh raspberries for garnish
  • 6 oz reduced-fat cream cheese (at room temperature)
  • 1/2 cup non-fat plain Greek yogurt
  • 1/2 cup confectioners’ sugar

Instructions

  1. To prepare cupcakes: Preheat oven to 350°F. Line 12 (1/2-cup) muffin cups with paper liners.
  2. Whisk whole-wheat flour, cake flour, cocoa, baking powder, baking soda and salt in a medium bowl.
  3. Beat granulated sugar and applesauce in a large mixing bowl with an electric mixer on medium speed until combined. Beat in egg and 1 tsp of the vanilla until well combined.
  4. With the mixer on low, alternately mix in the dry ingredients and buttermilk, starting and ending with dry ingredients and scraping the sides of the bowl as needed, until just combined.
  5. Fold in chopped raspberries until just combined. Divide the batter among the prepared cups (they will be full).
  6. Bake the cupcakes until a toothpick inserted into the center comes out clean, 22 to 26 minutes. Transfer to a wire rack and let cool completely.
  7. To prepare frosting: Meanwhile, beat cream cheese, remaining tsp of vanilla extract, yogurt, and confectioners’ sugar with an electric mixer until smooth. Refrigerate the frosting until very cold, about 2 hours.
  8. Spread the frosting on the cooled cupcakes and decorate with a fresh raspberry on top.

Recipe Notes

Entire recipe makes 12 cupcakes

Serving size is 1 cupcake

Each serving = 7 Points*

*based only on ingredients with an SP Freestyle value

Nutrition Facts
CHOCOLATE RASPBERRY CUPCAKE RECIPE
Amount Per Serving
Calories 194 Calories from Fat 41
% Daily Value*
Total Fat 4.5g 7%
Saturated Fat 2.6g 13%
Cholesterol 28mg 9%
Sodium 243mg 10%
Potassium 221mg 6%
Total Carbohydrates 33.1g 11%
Dietary Fiber 3.1g 12%
Sugars 17.2g
Protein 5.4g 11%
Calcium 8%
Iron 8%
* Percent Daily Values are based on a 2000 calorie diet.