Raspberry Lemon Cream Cupcakes

Follow our step-by-step guide on how to make Raspberry Lemon Cream Cupcakes.

1. Step 1

   Preheat your oven to 350°F (175°C) and line a cupcake tin with 9 cupcake liners.

2. Step 2

   In a mixing bowl, cream together the softened Neufchatel cheese, butter, and white sugar using an electric mixer until the mixture is smooth and well combined.

3. Step 3

   Add the egg and egg white to the mixture, beating until fully incorporated. Then, mix in the lemon zest, lemon juice, and lemon extract until combined.

4. Step 4

   In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.

5. Step 5

   Gradually add the dry ingredients to the wet mixture, beating until just combined. Gently fold in the raspberries, being careful not to overmix.

6. Step 6

   Spoon the batter into the prepared cupcake liners, filling each about 3/4 full.

7. Step 7

   Bake in the preheated oven for 23 to 28 minutes, or until a toothpick inserted into the center comes out clean.

8. Step 8

   Allow the cupcakes to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely, about 20 minutes.

9. Step 9

   For the glaze, mix powdered sugar with lemon juice in a small bowl and drizzle it over the cooled cupcakes.