RASPBERRY-LEMON CUPCAKES

Raspberry-Lemon Cupcakes image

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.

Provided by Yoly

Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes

Time 1h

Yield 9

Number Of Ingredients 14

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

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Line 9 cups in a cupcake tin with cupcake liners.
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.
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.
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.
Mix powdered sugar and lemon juice together in a small bowl and drizzle over cooled cupcakes.

Nutrition Facts : Calories 167.2 calories, Carbohydrate 25.7 g, Cholesterol 34.5 mg, Fat 6.2 g, Fiber 1.6 g, Protein 3.6 g, SaturatedFat 3.7 g, Sodium 159 mg, Sugar 15.2 g