These cupcakes worked perfectly for a summer party. They are actually a Lemon Raspberry Cream Cheese Muffin that I iced with buttercream and topped with blueberries, raspberries (picked fresh in our yard), and mint leaves. They were delicious!
I made these for my in-law’s 55th Anniversary party back in July. As the cupcakes weren’t overly sweet, they were the perfect pairing for the buttercream and fruit topping.
Recipe for Lemon Raspberry Cream Cheese Muffin / Cupcake:
1 cup butter, softened
1 pack cream cheese, softened
1 1/2 cups sugar
juice and rind of one lemon
1 1/2 tsp. vanilla
2 cups flour
1 1/2 tsp. baking powder
2 cups frozen raspberries
Spray muffin tins. Beat together butter, cream cheese, sugar, vanilla, lemon, and eggs. Mix flour and baking powder in another bowl. Fold raspberries into dry ingredients. Add to wet ingredients. Stir until just combined. Fill muffin liners 2/3 full. Bake at 350 degrees for 25-30 minutes.