Raspberry-Swirl Cupcakes Recipe

Ingredients

• 2 cups raspberries, fresh or frozen (thawed and drained), plus 12 fresh berries for garnish (about 12 ounces total)
• 1 tablespoon plus 3/4 cup granulated sugar, divided
• 3/4 cup whole-wheat pastry flour
• 3/4 cup cake flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 cup canola oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon freshly grated lemon zest
• 1/2 cup nonfat buttermilk
• Frosting:
• 8 ounces reduced-fat cream cheese (Neufchâtel), at room temperature
• 1 cup packed confectioners? sugar
• 1/2 teaspoon freshly grated lemon zest