Raspberry-Lemon Cupcakes

Name: Raspberry-Lemon Cupcakes
Prep time: 15 min
Cook time: 25 min
Total time: 60 min
Ingredients: 4 ounces Neufchatel cheese, softened; 2 tablespoons butter, softened; 0.5 cup white sugar; 1 egg, at room temperature; 1 egg white, room temperature; 1 lemon, zested and juiced; 0.5 teaspoon lemon extract; 0.75 cup all-purpose flour; 0.5 teaspoon baking powder; 0.125 teaspoon baking soda; 0.125 teaspoon salt; 0.75 cup raspberries; 2 teaspoons freshly squeezed lemon juice; 0.25 cup powdered sugar

4.5

(2)

2 Reviews

2 Photos

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.

Submitted by Yoly

Published on June 19, 2020

Prep Time:

15 mins

Cook Time:

25 mins

Additional Time:

20 mins

Total Time:

1 hr

Servings:

9

Yield:

9 cupcakes

Jump to Nutrition Facts

Cook Mode (Keep screen awake)

Ingredients

1x

2x

4x

Oops! Something went wrong. Our team is working on it.

Original recipe (1X) yields 9 servings

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

Glaze:

2 teaspoons freshly squeezed lemon juice
¼ cup powdered sugar

Directions

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.

Cook's Notes:

Cream cheese can be used in place of Neufchatel cheese.

Vanilla extract can be used in place of lemon extract.

Nutrition Facts (per serving)

167	Calories
6g	Fat
26g	Carbs
4g	Protein

Nutrition Facts
Servings Per Recipe 9
Calories 167
% Daily Value *
Total Fat 6g	8%
Saturated Fat 4g	19%
Cholesterol 35mg	12%
Sodium 159mg	7%
Total Carbohydrate 26g	9%
Dietary Fiber 2g	6%
Total Sugars 15g
Protein 4g	7%
Vitamin C 13mg	14%
Calcium 40mg	3%
Iron 1mg	4%
Potassium 75mg	2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

You’ll Also Love

We Care About Your Privacy

We and our partners process data to provide:

zproxy.org