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Raspberry-Lemon Cupcakes
Raspberry-Lemon Cupcakes
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
60 minutes
Whip up zesty raspberry-lemon cupcakes with a perfect balance of sweet and tart flavors in less than an hour using fresh or frozen raspberries.
Ingredients:
  • 4 ounces Neufchatel cheese, softened
  • 2 tablespoons butter, softened
  • 0.5 cup white sugar
  • 1 egg, at room temperature
  • 1 egg white, room temperature
  • 1 lemon, zested and juiced
  • 0.5 teaspoon lemon extract
  • 0.75 cup all-purpose flour
  • 0.5 teaspoon baking powder
  • 0.125 teaspoon baking soda
  • 0.125 teaspoon salt
  • 0.75 cup raspberries
  • 2 teaspoons freshly squeezed lemon juice
  • 0.25 cup powdered sugar
Instructions:
  • Preheat the oven to 350 degrees F (175 degrees C) and prepare a cupcake tin with liners for 9 cupcakes.
  • Using an electric mixer, blend Neufchatel cheese, butter, and sugar until smooth. Mix in egg and egg white until fully incorporated. Stir in lemon zest, lemon juice, and lemon extract.
  • Combine flour, baking powder, baking soda, and salt in a separate bowl. Blend into butter mixture until just combined. Gently fold in raspberries then fill each cup of the cupcake tin 3/4 full with batter.
  • Bake in the preheated oven for 23-28 minutes until a toothpick inserted in the center comes out clean. Cool in the tin for 5 minutes, then transfer to a wire rack and let cool for about 20 minutes.
  • Combine powdered sugar and fresh lemon juice in a small bowl, then generously drizzle over the cooled cupcakes.

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