Fruity Cream Cheese Frosted Treats (Print Version)
# Ingredients:
→ Cupcakes
01 -
1 1/2 cups all-purpose flour
02 -
1 cup granulated sugar
03 -
1 1/2 tsp baking powder
04 -
1/2 tsp baking soda
05 -
1/4 tsp salt
06 -
1/2 cup unsalted butter, softened
07 -
2 large eggs
08 -
1/2 cup sour cream
09 -
1/4 cup whole milk
10 -
1 tsp vanilla extract
11 -
2 tbsp lemon zest
12 -
1 cup fresh raspberries, lightly mashed
→ Lemon Cream Cheese Frosting
13 -
8 oz cream cheese, softened
14 -
1/2 cup unsalted butter, softened
15 -
4 cups powdered sugar
16 -
2 tbsp lemon juice
17 -
1 tbsp lemon zest
→ Optional Garnish
18 -
Fresh raspberries
19 -
Additional lemon zest
# Instructions:
01 -
Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
02 -
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
03 -
Add the butter, eggs, sour cream, milk, and vanilla extract. Beat until well combined.
04 -
Fold in the lemon zest and mashed raspberries until evenly distributed.
05 -
Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
06 -
Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
07 -
Allow the cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
08 -
In a large bowl, beat the cream cheese and butter until smooth and creamy. Gradually add the powdered sugar, beating until well combined and smooth. Mix in the lemon juice and lemon zest until fully incorporated.
09 -
Once the cupcakes are completely cool, frost them generously with the lemon cream cheese frosting. Garnish with fresh raspberries and a sprinkle of lemon zest for an extra touch of elegance.
# Notes:
01 -
These cupcakes have a perfect balance of sweet, tangy lemon and bright raspberry flavors.
02 -
For best results, make sure all refrigerated ingredients are at room temperature before mixing.
03 -
Store frosted cupcakes in the refrigerator but bring to room temperature before serving for the best flavor.