Lemon Cupcakes with Cream Cheese Frosting, Raspberries and White Chocolate Drizzle
Moist, tart, sweet and delicious (and let’s not forget pretty) are all perfectly acceptable and fitting words to describe these Lemon Cupcakes with Cream Cheese Frosting, Raspberries and White Chocolate Drizzle .  Quite a mouthful, wouldn’t you say?  Every component is yummy on its own, but together they are the perfect bite and sure to put a big ol’ smile on your face.
Servings Prep Time
12cupcakes 10minutes
Cook Time
18minutes
Servings Prep Time
12cupcakes 10minutes
Cook Time
18minutes
Ingredients
Cream Cheese Frosting
Lemon Cupcakes
White Chocolate Drizzle
Garnishes
Instructions
Cream Cheese Frosting
  1. In a mixer, combine cream cheese and butter and blend until smooth and combined. Slowly add icing sugar until smooth and incorporated. Add triple sec, if using, and blend until combined. Put into a piping bag and pipe around the outer edge of the top of each (cooled) cupcake.
Lemon Cupcakes
  1. In a bowl combine flour, salt, baking powder, baking soda and lemon zest. Stir to combine and lay to one side. Place cupcake liners in cupcake pan and spray with Pam baking spray. Lay to one side. Preheat oven to 350 F.
  2. In a mixer combine butter and sugar and mix to combine until smooth and fluffy, 2-3 minutes.
  3. To mixer, add vanilla and lemon extracts and stir to combine, about 1 minute. Add eggs, one at a time, until incorporated, about 1-2 minutes.
  4. With mixer on medium low, alternating with reserved flour mixture and vanilla almond milk, add to mixer until incorporated. Don’t overmix.
  5. Distribute batter evenly among cupcake liners and bake for about 18 minutes until wooden skewer comes out clean. Cool on wire rack.
  6. Once cooled, pipe on Cream Cheese Frosting on outer edge of the top of each cupcake. Place 3-4 fresh raspberries in centre and drizzle with White Chocolate. Enjoy immediately!
White Chocolate Drizzle
  1. In a microwave safe bowl combine heavy cream and white chocolate. Melt in microwave on medium high for about 15 seconds at a time, stirring in between, until just melted. Let cool slightly for a minute or so before drizzling over cupcakes.
Recipe Notes

-You can use other berries instead of raspberries – whatever you prefer or whatever fresh ones you can get.  Strawberries or blackberries work well too or even a combination of all three berries.

-Like most baked goodies, these are best enjoyed the day they are baked.

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