Lemon And Raspberry Cupcakes With Cream Cheese Frosting - cooking recipe

Ingredients

9 tbsp butter, chopped, at room temperature
3/4 cup sugar
1 tsp vanilla extract
2 None medium eggs
2 1/2 cups self-raising flour, sifted
1/2 cup milk
2/3 cup raspberries, plus 12 extra, to decorate
1 tbsp powdered sugar
2 tsp finely grated lemon zest
None None Cream Cheese Frosting
8 oz cream cheese, chopped, at room temperature
3/4 cup powdered sugar

Preparation

Preheat the oven to 350\u00b0F. Line a 12-hole muffin pan with paper liners.
In a large bowl, using an electric mixer, cream butter and sugar together until light and fluffy and beat in vanilla. Add eggs, one at a time, beating well after each addition.
Fold in flour alternately with milk, beginning and ending with flour.
In a bowl, mash raspberries and powdered sugar together with a fork and stir in zest. Fold into cake mixture. Spoon into liners until two-thirds full.
Bake 20-25 mins, until cooked when tested. Cool in pan 5 mins. Transfer to a wire rack to cool completely.
To make cream cheese frosting, in a small bowl, using an electric mixer, beat cream cheese and powdered sugar together until smooth and spread over cooled cakes. Top with raspberries.