Raspberry Lemon Cream Cheese Cupcakes
INGREDIENTS
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3/4 cup (169 grams) granulated sugar
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Zest of 1 lemon
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1/4 cup (1/2 stick or 57 grams) unsalted butter, room temperature
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2 large eggs
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1/3 cup (76 grams) sour cream (or plain, non-fat yogurt)
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1/4 cup (59 ml) vegetable oil
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1 tablespoon vanilla extract
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1 3/4 cups (175 grams) cake flour
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1 1/2 teaspoons baking powder
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1/2 teaspoon baking soda
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1/2 teaspoon salt
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Juice from 1/2 lemon
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2/3 cup milk
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1 1/2 cups (9 ounces or 255 grams) fresh raspberries
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Cream Cheese Frosting
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8 ounces (227 grams) cream cheese, room temperature
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1/4 cup (1/2 stick or 57 grams) unsalted butter, room temperature
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1 teaspoon vanilla extract
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3/4 teaspoon salt
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4 cups (500 grams) powdered sugar
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