Ingredients

• All-purpose flour - 1 ½ cups
• Granulated sugar - 1 cup
• Baking powder - 1 ½ teaspoons
• Salt - ¼ teaspoon
• Unsalted butter - ½ cup (1 stick), softened
• Eggs - 2 large
• Vanilla extract - 1 teaspoon
• Milk - ½ cup
• Fresh raspberries - 1 cup
• Cream cheese - 8 ounces, softened
• Powdered sugar - 2 cups
• Lemon juice - 1 tablespoon

Instructions

1. 1.

   Preheat the oven to 180°C (350°F) and line a cupcake tin with liners.

2. 2.

   In a bowl, whisk together flour, sugar, baking powder, and salt.

3. 3.

   Add the softened butter, eggs, vanilla extract, and milk. Mix until smooth.

4. 4.

   Gently fold in the fresh raspberries.

5. 5.

   Divide the batter evenly among the cupcake liners.

6. 6.

   Bake for 18-20 minutes, or until a toothpick comes out clean.

7. 7.

   Let the cupcakes cool completely on a wire rack.

8. 8.

   For the frosting, beat the cream cheese until smooth.

9. 9.

   Add powdered sugar and lemon juice, mixing until creamy.

10. 10.

    Frost the cooled cupcakes with the cream cheese frosting.

11. 11.

    Garnish with additional raspberries, if desired.

Nutritional Facts