Ingredients

• All-purpose flour - 1 and ½ cups
• Granulated sugar - 1 cup
• Baking powder - 1 and ½ teaspoons
• Salt - ¼ teaspoon
• Unsalted butter - ½ cup, softened
• Eggs - 2 large
• Vanilla extract - 1 teaspoon
• Lemon zest - 1 tablespoon
• Fresh lemon juice - ¼ cup
• Milk - ½ cup
• Fresh raspberries - 1 cup
• Cream cheese - 8 ounces, softened
• Powdered sugar - 1 and ½ cups
• Lemon juice - 2 tablespoons

Instructions

1. 1.

   Preheat the oven to 180°C (350°F) and line a muffin tin with cupcake liners.

2. 2.

   In a bowl, whisk together flour, baking powder, and salt.

3. 3.

   In a separate large bowl, cream butter and granulated sugar until light and fluffy.

4. 4.

   Add eggs one at a time, beating well after each addition, then mix in vanilla extract and lemon zest.

5. 5.

   Alternately add the dry ingredients and milk to the butter mixture, beginning and ending with the dry ingredients, mixing until just combined.

6. 6.

   Gently fold in fresh raspberries.

7. 7.

   Divide the batter evenly among the cupcake liners, filling each about two-thirds full.

8. 8.

   Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.

9. 9.

   Allow the cupcakes to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

10. 10.

    For the frosting, beat cream cheese until smooth, then gradually add powdered sugar and lemon juice, mixing until creamy.

11. 11.

    Frost the cooled cupcakes with the lemon cream cheese frosting.

Nutritional Facts