1Heat oven to 350°F. Line 24 mini muffin cups with paper liners.
For muffins: In small bowl, stir raspberries with lemon juice; set aside. In medium bowl, stir together sour cream, butter, egg and vanilla. Add flour, sugar, baking powder and salt; stir until moistened. Fold in raspberries.
2Spoon batter evenly into muffin cups. Bake 15 to 18 minutes. Transfer pan to wire rack and let stand 5 minutes. Remove muffins from pan to rack and cool completely.
3For frosting: In medium bowl, beat cream cheese and butter with electric mixer until smooth. Gradually beat in powdered sugar. Fold in berries. Spread frosting over cooled cupcakes. Refrigerate at least 1 hour to set frosting; store muffins in refrigerator until ready to serve.
Do your blueberries sink to the bottom of your muffins sometimes? That happens to me too. Or it used to, until I stared mixing them with a tablespoon of the dry flour mixture before stirring them into the batter; the coated berries stay suspended in the batter better than they do without the floury coating. Frozen berries seem to sink more, but as long as they’re coated they do stand a chance.
Not enough sour cream? You can do half sour cream and half plain yogurt. I use low fat sour cream, FYI, so these don’t have to be sinful muffins.
Don’t use canola oil. I’m just saying. I did, which is really nice because canola oil is healthy, but the muffins smell… healthy. Veggie oil is yummier, I have to admit.