Name: Raspberry-Lemon Cupcakes
Prep time: 15 min
Cook time: 15 min
Yield: 9
Ingredients: Neufchatel cheese, softened - 4 ounces; Butter, softened - 2 tablespoons; White sugar - ½ cup; Egg, at room temperature - 1; Egg white, room temperature - 1; Lemon, zested and juiced - 1; Lemon extract - ½ teaspoon; All-purpose flour - ¾ cup; Baking powder - ½ teaspoon; Baking soda - ⅛ teaspoon; Salt - ⅛ teaspoon; Raspberries - ¾ cup; Freshly squeezed lemon juice - 2 teaspoons; Powdered sugar - ¼ cup

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Raspberry-Lemon Cupcakes

1. Neufchatel cheese, softened - 4 ounces

2. Butter, softened - 2 tablespoons

3. White sugar - ½ cup

4. Egg, at room temperature - 1

5. Egg white, room temperature - 1

6. Lemon, zested and juiced - 1

7. Lemon extract - ½ teaspoon

8. All-purpose flour - ¾ cup

9. Baking powder - ½ teaspoon

10. Baking soda - ⅛ teaspoon

11. Salt - ⅛ teaspoon

12. Raspberries - ¾ cup

13. Freshly squeezed lemon juice - 2 teaspoons

14. Powdered sugar - ¼ cup

How to cook deliciously - Raspberry-Lemon Cupcakes

1. Stage

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

2. Stage

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. Stage

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. Stage

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. Stage

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