Lemon And Raspberry Cupcakes With Cream Cheese Frosting

• 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

1. Preheat the oven to 350u0b0F. Line a 12-hole muffin pan with paper liners.
2. 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.
3. Fold in flour alternately with milk, beginning and ending with flour.
4. 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.
5. Bake 20-25 mins, until cooked when tested. Cool in pan 5 mins. Transfer to a wire rack to cool completely.
6. 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.

butter, sugar, vanilla, eggs, flour, milk, raspberries, powdered sugar, lemon zest, cream cheese frosting, cream cheese, powdered sugar

Taken from recipes-plus.com/api/v2.0/recipes/28475 (may not work)