Raspberry-Lemon Cupcakes

Raspberry-Lemon Cupcakes

by Leonard Moore 1 year ago
4 (1)
25 minutes
167.2 kcal
25.7 g carbs
Description

These raspberry-lemon cupcakes are not too sweet with just the right amount of tartness. I used frozen raspberries but feel to use fresh raspberries. Easy to make and ready in less than 40 minutes.

Ingredients
  • 4 ounces Neufchatel cheese, softened
  • 2 tablespoons butter, softened
  • ½ cup white sugar
  • 1 egg, at room temperature
  • 1 egg white, room temperature
  • 1 lemon, zested and juiced
  • ½ teaspoon lemon extract
  • ¾ cup all-purpose flour
  • ½ teaspoon baking powder
  • ⅛ teaspoon baking soda
  • ⅛ teaspoon salt
  • ¾ cup raspberries
  • 2 teaspoons freshly squeezed lemon juice
  • ¼ cup powdered sugar
Directions
  1. 1. Preheat the oven to 350 degrees F (175 degrees C). Line 9 cups in a cupcake tin with cupcake liners.
  2. 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. 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. 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. 5. Mix powdered sugar and lemon juice together in a small bowl and drizzle over cooled cupcakes.
Nutrition Facts
serving: 9 cupcakes
calories: 167.2 kcal
carbohydrates: 25.7 g
protein: 3.6 g
saturated fat: 3.7 g
cholesterol: 34.5 mg
sodium: 159 mg
fiber: 1.6 g
sugar: 15.2 g