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Lemon Raspberry Cream Cheese Cupcakes

  • Author: krmibk110
  • Total Time: 40 minutes
  • Yield: 12 servings 1x
  • Diet: Vegetarian

Description

Delightful cupcakes combining bright lemon flavors with sweet raspberries and a creamy frosting.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1/2 cup milk
  • Zest of 1 lemon
  • 1 cup fresh raspberries
  • 8 ounces cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup heavy cream
  • Additional raspberries for garnish

Instructions

  1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. In a medium bowl, whisk together the flour, baking powder, and salt.
  3. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then mix in the lemon zest.
  4. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, mixing until just combined. Gently fold in the fresh raspberries.
  5. Scoop the batter into the prepared cupcake liners, filling each about two-thirds full.
  6. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let them cool completely on a wire rack.
  7. To make the filling and frosting, beat the cream cheese and butter together until smooth.
  8. Gradually add the powdered sugar, mixing on low speed until combined, then beat on high speed until fluffy.
  9. Add the vanilla extract and heavy cream, and mix until the frosting is smooth and creamy.
  10. To fill the cupcakes, use a small knife or a cupcake corer to remove the center of each cooled cupcake.
  11. Fill the hollowed-out centers with some of the cream cheese frosting.
  12. Pipe or spread the remaining frosting on top of each cupcake. Garnish with a fresh raspberry and lemon zest if desired.

Notes

Store in airtight container in the refrigerator for 3-5 days. Can freeze without frosting for up to a month.

  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 cupcake
  • Calories: 320
  • Sugar: 25g
  • Sodium: 150mg
  • Fat: 13g
  • Saturated Fat: 8g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 1g
  • Protein: 4g
  • Cholesterol: 40mg

Keywords: cupcakes, lemon, raspberry, dessert, cream cheese, sweet treats

Find it online: https://sweettreatsrecipes.com/lemon-raspberry-cream-cheese-cupcakes/