Raspberry-Lemon Cupcakes


These raspberry-lemon cupcakes are not too sweet with just the right amount of tartness. I used frozen raspberries but feel to use fresh raspberries. Easy to make and ready in less than 40 minutes.

Prep Time:
15 mins
Cook Time:
25 mins
Additional Time:
20 mins
Total Time:
1 hrs
9 cupcakes


  • 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

  • teaspoon baking soda

  • teaspoon salt

  • ¾ cup raspberries


  • 2 teaspoons freshly squeezed lemon juice

  • ¼ cup powdered sugar


  1. Preheat the oven to 350 degrees F (175 degrees C). Line 9 cups in a cupcake tin with cupcake liners.

  2. 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.

  3. 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.

  4. 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.

  5. Mix powdered sugar and lemon juice together in a small bowl and drizzle over cooled cupcakes.

Cook's Notes:

Cream cheese can be used in place of Neufchatel cheese.

Vanilla extract can be used in place of lemon extract.

Nutrition Facts (per serving)

167 Calories
6g Fat
26g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 9
Calories 167
% Daily Value *
Total Fat 6g 8%
Saturated Fat 4g 19%
Cholesterol 35mg 12%
Sodium 159mg 7%
Total Carbohydrate 26g 9%
Dietary Fiber 2g 6%
Total Sugars 15g
Protein 4g
Vitamin C 13mg 64%
Calcium 40mg 3%
Iron 1mg 4%
Potassium 75mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

You’ll Also Love