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.



Original recipe yields 9 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

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

167 calories; 6.2 g total fat; 35 mg cholesterol; 159 mg sodium. 25.7 g carbohydrates; 3.6 g protein; Full Nutrition

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Rating: 4 stars
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Rating: 4 stars
Taste great! Read More