Raspberry-Lemon Cupcakes
These raspberry-lemon cupcakes have the perfect amount of tartness and are not overly sweet. These quick cupcakes can be made with fresh or frozen raspberries and are ready in under an hour.
Set the oven to 350 degrees Fahrenheit (175 degrees C).
In a cupcake pan, line 9 of the cups with cupcake liners.
Neufchatel cheese, butter, and sugar should be smoothed out using an electric mixer.
Add the egg and egg white and combine thoroughly.
Lemon juice, lemon extract, and lemon zest are added.
Salt, baking soda, baking powder, and flour should all be combined in a separate bowl.
Add to the butter mixture and blend barely.
Add raspberries and fold.
Pour the batter into the cupcake pan, filling each cup to the 3/4 mark.
Bake in the preheated oven for 23 to 28 minutes, or until a toothpick inserted in the center comes out clean.
For five minutes, let the tin cool.
Place on a wire rack and allow to cool for 20 minutes.