Raspberry-Lemon Cupcakes

Ingredients

• 4 ounces Neufchatel cheese , softened
• 2 tablespoons butter , softened
• 0.5 cups white sugar
• 1 egg , at room temperature
• 1 egg white , room temperature
• 1 lemon , zested and juiced
• 0.5 teaspoons lemon extract
• 0.75 cups all-purpose flour
• 0.5 teaspoons baking powder
• 0.13 teaspoons baking soda
• 0.13 teaspoons salt
• 0.75 cups raspberries

Instructions

1. 1

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

2. 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. 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. 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. 5

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