The first time I made these I sampled them to a group of kids at a local YMCA (this was about 8 years ago) and the kids all thought they were just eating normal old cupcakes. They were a huge hit. It wasn’t until later did I mention that they had things like squash and beets in them and boy were they all surprised! While we should always continue offering and encouraging fruit and vegetable consumption sometimes sneaky them into an already approved food for kids can be much easier and a sigh of relief for parents. The beets in the raspberry filling add very little “earthy” flavoring but really act as the natural food coloring to really make these guys pop! The squash in this recipe helps take on the role of some the fat and make this a more “yellow” cake. Hooray for natural food dyes! I hope you enjoy these just as much I do!
Lemon Raspberry Veggie Cupcakes
Pre-heat oven to 350 degrees. Line muffin tin with paper cups and spray with cooking spray.
Place raspberries, beets, powdered sugar, and butter in a blender and blend until pureed. Set aside for later.
Puree squash in the blender and place in a large bowl. Add sugar, oil, egg whites, lemon juice, and lemon extract and mix vigorously until combined.
Add flour, milled flaxseed, salt, and baking powder and mix until all the flour is incorporated.
Place 3/4 of the batter into the muffin cups. Dollop the raspberry filling into each of the cups then finally add the remaining batter on top.
Using a toothpick or the end of a fork swirl the raspberry filling into the batter. Get creative with your designs!
Place cupcakes into the oven and cook for 25 minutes or until a toothpick comes out clean from the center of a cupcake.
Feel free to enjoy as is (which is what I do) or top with your favorite icing!