By Jason Sanders
Lemon Raspberry Cheesecake Cupcakes
7 steps
Prep:30minCook:18min
These Lemon Raspberry Cupcakes are light, moist, and sunshiny sweet! Topped with cream cheese frosting, and fresh raspberries, they’re the perfect Summer dessert. A must try for lemon lovers!
Updated at: Thu, 17 Aug 2023 02:27:02 GMT
Nutrition balance score
Unbalanced
Glycemic Index
67
Moderate
Glycemic Load
27
High
Nutrition per serving
Calories316.4 kcal (16%)
Total Fat15.6 g (22%)
Carbs40 g (15%)
Sugars26.8 g (30%)
Protein4.9 g (10%)
Sodium240.6 mg (12%)
Fiber1.1 g (4%)
% Daily Values based on a 2,000 calorie diet
Ingredients
12 servings
Instructions
Step 1
1. Preheat the oven to 350°F (175°C) and line a cupcake pan with liners.
Step 2
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
all-purpose flour1 ½ cups
baking powder1 ½ tsp
salt½ tspStep 3
3. In a separate bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then add the vanilla extract and lemon zest.
unsalted butter½ cup
granulated sugar1 cup
eggs2 
vanilla extract1 tsp
lemon1 Step 4
4. Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix until just combined.
milk½ cupStep 5
5. In a small bowl, prepare the cream cheese filling by beating together the cream cheese, sugar, egg, and vanilla extract until smooth.
cream cheese8 ozgranulated sugar½ cupegg1 vanilla extract½ tspStep 6
6. Fill each cupcake liner halfway with the cupcake batter. Add a few raspberries on top, then add a spoonful of the cream cheese filling.
fresh raspberries1 cupStep 7
7. Bake for 18-20 minutes or until a toothpick inserted comes out clean. Let cool before frosting.
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