These raspberry-topped cupcakes are smaller than the classic version—but just as sweet.
Makes 24


  • Nonstick cooking spray
  • 1 1/4 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 1 tsp. unsweetened cocoa powder
  • 3/4 tsp. baking soda
  • 1/2 tsp. salt
  • 3/4 cup vegetable oil
  • 1/2 cup low-fat buttermilk
  • 1 Tbsp. red food coloring
  • 1 1/2 tsp. plus 1/2 tsp. vanilla extract, divided
  • 1/2 tsp. distilled white vinegar
  • 1 egg
  • 4 Tbsp. (1/2 stick) butter, softened
  • 4 Tbsp. (2 ounces) cream cheese, softened
  • 1 cup powdered sugar
  • 24 raspberries


Active time: 40 minutes
Total time: 1 1/2 hours (includes baking and cooling time)

Preheat oven to 350°. Line 24 mini muffin slots with cupcake liners, or spray with cooking spray; set aside. In a medium bowl, whisk together flour, granulated sugar, cocoa powder, baking soda and salt. In a large bowl, whisk together oil, buttermilk, food coloring, 1 1/2 teaspoons vanilla, vinegar and egg. Add flour mixture to egg mixture and stir until well combined.

Spoon batter evenly into muffin cups; bake until cooked through and a toothpick inserted in the middle of a cupcake comes out clean, 18 to 20 minutes. Set aside and cool completely.

In a large bowl, beat together butter and cream cheese with an electric mixer until smooth and fluffy, about 1 minute. Add powdered sugar and remaining 1/2 teaspoon vanilla; beat until smooth and creamy, about 1 minute more. Frost cupcakes, then top each one with a raspberry.

Per serving: 490 calories, 30g fat, 6g protein, 57g carbohydrates


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