Quick & Easy

Lemon and raspberry cupcakes with cream cheese frosting

Lemon and raspberry cupcakes with cream cheese frostingWoman's Day
12 Item
20M
25M
45M

Ingredients

Lemon and raspberry cupcakes
Cream cheese frosting

Method

1.Preheat oven to moderate, 180°C. Line a 12-hole muffin pan with paper patty cases.
2.In a large bowl, using an electric mixer, cream butter and sugar together until light and fluffy; 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 icing sugar together with a fork; stir in zest. Fold through cake mixture. Spoon into cases until two-thirds full.
5.Bake 20-25 minutes, until cooked when tested. Cool in pan 5 minutes. 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 icing sugar together until smooth; spread over cooled cakes. Top with raspberries.

Related stories