准备

做纸杯蛋糕：

• 将架子放在烤箱的中心，然后将烤箱加热至350°F。将12杯松饼锅与纸衬里排成一列。
• Combine the cake flour, whole-wheat pastry flour, baking powder, and salt in a medium bowl. Put the butter in a large bowl and beat with an electric hand mixer on medium speed until smooth, about 3 minutes. Gradually add half of the sugar and continue to beat until fluffy, about 2 minutes. Add the oil and remaining 1/2 cup sugar and continue to beat until lighter in color, about 2 minutes more. Add the eggs one at time, beating well after each addition. Beat in the applesauce until combined.
• 低速，将一半的面粉混合物加入黄油混合物，然后将一半的牛奶混合，直至每次添加后混合。重复剩余的面粉和牛奶，然后加牛奶加入香草。
• 将面糊均匀地分配在纸杯蛋糕衬里中，然后烘烤，直到将牙签插入纸杯蛋糕中心，清洁了20至25分钟。转移到架子上，在锅中冷却15分钟；从锅中取出纸杯蛋糕，然后完全冷却。

进行糖霜：

• 把树莓1夸脱的锅和厨师over medium heat until they begin to release their juice and break down, about 5 minutes. Strain the berries through a fine sieve set over a small bowl, pressing with a spatula to extract all of the juice (you should have about 1/4 cup). Discard the seeds. Let cool to room temperature.
• Combine the cream cheese and confectioners’ sugar in a medium bowl. Beat with an electric hand mixer on high speed until smooth, about 2 minutes. Add the raspberry juice and continue to beat until well combined, about 1 minute. Cover and refrigerate until thicker and spreadable, about 2 hours, before spreading on the cupcakes. The frosted cupcakes can be refrigerated for up to 1 day.

为了紫色糖霜：替代2汤匙。解冻的冷冻葡萄汁浓缩覆盆子汁。

用于绿色糖霜：In a small bowl, mix 1/2 tsp. green tea powder (matcha) with 1 tsp. boiling water to form a paste; then stir in 2 Tbs. more boiling water. Cool slightly. Substitute the tea mixture for the raspberry juice.