Lemon Raspberry Cupcakes

This recipe is out of the Deceptively Delicious cookbook - and nobody knew the difference!

Filling:
1/4 C frozen respberries, thawed
2 TBSP beet puree (I used canned beets)
2 TBSP powdered sugar
1 TBSP butter or margarine

Batter:
1 C sugar
1/2 C milk
1/2 C yellow squash puree
1/3 C Vegetable oil
2 Lg egg whites
2 TBSP lemon juice
1 tsp lemon extract
2 C flour
2 tsp baking powder
1/4 tsp salt

Frosting:
1 (8oz) package reduced fat cream cheese
1/2 C powdered sugar
1 tsp lemon extract

Preheat oven to 350F. Line muffin tin with papers. For 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 1/3 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, 20-25 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 the cooled cupcakes. Makes 12 cupcakes.