Lemon and Raspberry Cupcakes with Cream Cheese Frosting

RecipesPlus
12Ingredients
340Calories
45Minutes

Ingredients

  • 9 tablespoons butter (chopped, at room temperature)
  • 3/4 cup sugar
  • 1 teaspoon vanilla extract
  • 2 medium eggs
  • 2 1/2 cups self-raising flour (sifted)
  • 1/2 cup milk
  • 2/3 cup raspberries (plus 12 extra, to decorate)
  • 1 tablespoon powdered sugar
  • 2 teaspoons grated lemon zest (finely)
  • cream cheese frosting
  • 8 ounces cream cheese (chopped, at room temperature)
  • 3/4 cup powdered sugar

Directions

  1. Preheat the oven to 350°F. Line a 12-hole muffin pan with paper liners.
  2. In a large bowl, using an electric mixer, cream butter and sugar together until light and fluffy and beat in vanilla. Add eggs, one at a time, beating well after each addition.
  3. Fold in flour alternately with milk, beginning and ending with flour.
  4. In a bowl, mash raspberries and powdered sugar together with a fork and stir in zest. Fold into cake mixture. Spoon into liners until two-thirds full.
  5. Bake 20-25 mins, until cooked when tested. Cool in pan 5 mins. Transfer to a wire rack to cool completely.
  6. To make cream cheese frosting, in a small bowl, using an electric mixer, beat cream cheese and powdered sugar together until smooth and spread over cooled cakes. Top with raspberries.
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NutritionView more

340Calories
Sodium20%DV470mg
Fat25%DV16g
Protein12%DV6g
Carbs14%DV42g
Fiber4%DV1g

PER SERVING *

Calories340Calories from Fat140
% DAILY VALUE*
Total Fat16g25%
Saturated Fat9g45%
Trans Fat
Cholesterol80mg27%
Sodium470mg20%
Potassium110mg3%
Protein6g12%
Calories from Fat140
% DAILY VALUE*
Total Carbohydrate42g14%
Dietary Fiber1g4%
Sugars22g44%
Vitamin A
Vitamin C
Calcium
Iron

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

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