Banana and strawberry, the two staple ingredients in smoothies, pair wonderfully with the sunny flavor of papaya.
| Prep Time: | 15 mins |
| Cook Time: | 25 mins |
| Additional Time: | 20 mins |
| Total Time: | 1 hr |
| Servings: | 9 |
| Yield: | 9 cupcakes |
Ingredients
- 4 ounces Neufchatel cheese, softened
- 2 tablespoons butter, softened
- ½ cup white sugar
- 1 egg, at room temperature
- 1 egg white, room temperature
- 1 lemon, zested and juiced
- ½ teaspoon lemon extract
- ¾ cup all-purpose flour
- ½ teaspoon baking powder
- ⅛ teaspoon baking soda
- ⅛ teaspoon salt
- ¾ cup raspberries
- 2 teaspoons freshly squeezed lemon juice
- ¼ cup powdered sugar
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Line 9 cups in a cupcake tin with cupcake liners.
- Cream Neufchatel cheese, butter, and sugar with an electric mixer until smooth. Add egg and egg white; beat until well combined. Add lemon zest, lemon juice, and lemon extract.
- Mix flour, baking powder, baking soda, and salt together in a separate bowl. Add to butter mixture and beat until just combined. Fold in raspberries. Spoon batter into the prepared cupcake tin, filling each cup 3/4 full.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, 23 to 28 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack and let cool, about 20 minutes.
- Mix powdered sugar and lemon juice together in a small bowl and drizzle over cooled cupcakes.
- Cream cheese can be used in place of Neufchatel cheese.
- Vanilla extract can be used in place of lemon extract.
Nutrition Facts
| Calories | 167 kcal |
| Carbohydrate | 26 g |
| Cholesterol | 35 mg |
| Dietary Fiber | 2 g |
| Protein | 4 g |
| Saturated Fat | 4 g |
| Sodium | 159 mg |
| Sugars | 15 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |
Reviews
Taste great!