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Lemon Cream Cupcakes with Raspberry Frosting

www.thebakerchick.com
  • minutes
  • Serves 12

INGREDIENTS

1/2 cup

butter at room temperature

1 3 ounce package

cream cheese

Zest of 2 lemons

1 tsp

lemon extract

2/3 cup

sugar

2

eggs

1 cup

flour

1/2 tsp

baking powder

1/8 tsp

salt

2 sticks

softened butter (1 cup.)

2 tbsp

fresh raspberry pureé (I chose not to strain the seeds out, but if they bother you feel free to.)

4 1/2 cups

confectioners' sugar

Raspberries to garnish (Optional)