Lemon Cupcakes with Raspberry Cream Cheese Frosting
Ingredients:
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 tsp lemon zest
- 1/4 cup fresh lemon juice
- 1/2 cup whole milk
- 1 tsp vanilla extract
- For the Raspberry Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1/2 cup fresh raspberries, mashed
- 1 tsp lemon zest
- 1/2 tsp vanilla extract
- Additional fresh raspberries for garnish
Instructions:
Warm your oven up to 350 F 175C and put paper liners in a cupcake tin
Whisk the flour, baking powder, and salt together in a bowl
Melt the butter and mix it with the sugar in another bowl until the mixture is light and fluffy
One at a time, add the eggs and beat well after each one
Add the lemon juice and zest and mix well
Slowly add the dry ingredients while mixing in the milk, beginning and ending with the dry ingredients
Add the vanilla extract and mix well
The batter should be about two thirds of the way up each cupcake liner
After the oven is hot, bake the cupcakes for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean
For a few minutes, let the cupcakes cool in the pan
Then, move them to a wire rack to cool completely
Put the softened cream cheese and butter in a bowl and beat them together until they are smooth
Add the powdered sugar, mashed raspberries, lemon zest, and vanilla extract one cup at a time
Mix the frosting well and until it is smooth
Once the cupcakes are cool enough to touch, use a piping bag or a spatula to frost them with the Raspberry Cream Cheese Frosting
Add a fresh raspberry to the top of each cupcake as a decoration
Have fun with your tasty Raspberry Cream Cheese Frosted Lemon Cupcakes
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