Raspberry-Lemon Cupcakes
Description
These raspberry-lemon cupcakes are not too sweet with just the right amount of tartness. Use fresh or frozen raspberries for these easy cupcakes that are ready under 1 hour.
Ingredients
•
4 ounces Neufchatel cheese, softened
•
2 tablespoons butter, softened
•
1/2 cup white sugar
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1 egg, at room temperature
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1 egg white, room temperature
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1 lemon, zested and juiced
•
1/2 teaspoon lemon extract
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3/4 cup all-purpose flour
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1/2 teaspoon baking powder
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1/8 teaspoon baking soda
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1/8 teaspoon salt
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3/4 cup raspberries
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2 teaspoons freshly squeezed lemon juice
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1/4 cup powdered sugar
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Line 9 cups in a cupcake tin with cupcake liners.
2
Cream Neufchatel cheese, butter, and sugar with an electric mixer until smooth. Add egg and egg white; beat until well combined. Add lemon zest, lemon juice, and lemon extract.
3
Mix flour, baking powder, baking soda, and salt together in a separate bowl. Add to butter mixture and beat until just combined. Fold in raspberries. Spoon batter into the prepared cupcake tin, filling each cup 3/4 full.
4
Bake in the preheated oven until a toothpick inserted in the center comes out clean, 23 to 28 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack and let cool, about 20 minutes.
5
Mix powdered sugar and lemon juice together in a small bowl and drizzle over cooled cupcakes.