Raspberry-Lemon Cupcakes

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.

• Preparation Time: 15 mins
• Cooking Time: 25 mins
• Total Time: 40 mins
• Calories: 167 Calories

Ingredients

• ½ cup white sugar
• ½ teaspoon baking powder
• ⅛ teaspoon salt
• ½ teaspoon lemon extract
• ¾ cup all-purpose flour
• ⅛ teaspoon baking soda
• 2 tablespoons butter, softened
• 1 lemon, zested and juiced
• ¼ cup powdered sugar
• 4 ounces Neufchatel cheese, softened
• 1 egg white, room temperature
• 1 egg, at room temperature
• 2 teaspoons freshly squeezed lemon juice
• ¾ cup raspberries

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Line 9 cups in a cupcake tin with cupcake liners.

Step 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.

Step 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.

Step 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.

Step 5

Mix powdered sugar and lemon juice together in a small bowl and drizzle over cooled cupcakes.