Ingredients
9
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
- •2 teaspoons freshly squeezed lemon juice
- •¼ cup powdered sugar
Instructions
- 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.
Nutritional Facts
Per 9 servings
- Calories: 167
- Carbohydrate: 26g
- Fat: 6g
- Fiber: 2g
- Protein: 4g
- Sugar: 15g
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