Lemon Raseberry Cupcakes

Submitted by Krista Austin

Filling:

1/4 cup frozen raspberries, thawed
2 tablespoons beet puree
2 tablespoons confectioner's sugar
1 tablespoon margarine spread

Batter:

1 cup granulated sugar
1/2 cup skim milk
1/2 cup yellow squash puree
1/3 cup canola or vegetable oil
2 large egg whites
2 tablespoons lemon juice
1 teaspoon pure lemon extract
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt

Frosting (optional):

1-8 oz package reduced fat cream cheese
1/2 cup confectioner's sugar
1 teaspoon pure lemon extract

Preheat oven to 350. Coat 12-cup muffin tin with
cooking spray or line with baking cups.

For the filling, puree the raspberries, beet puree,
sugar and margarine in a blender or food processor,
set aside.

For the batter, beat the sugar in a large bowl with the milk,
yellow squash puree, oil, egg whites, lemon juice and lemon
extract until smooth. Add the flour, baking powder and
salt, then mix until incorporated.

Using about half the batter, fill each muffin cup one-third full.
Dot each with the raspberry filling, then cover with the rest of
the batter.

Bake until the tops of the cupcakes are lightly browned and
spring back to the touch, 20 to 25 minutes. Turn the cupcakes
out onto a rack to cool.

For the frosting, beat together the cream cheese, sugar and
lemon extract. Spread the frosting over