Lemon Raspberry Cupcakes with White Chocolate Buttercream Frosting
Only taste matters
Only taste matters
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Ingredients

  • 24 cupcakes
  • 4 cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon table salt
  • 4 ounces
  • 1 stick
  • 4 ounces cream cheese
  • 2 cups sugar
  • 1 1/2 cups sour cream
  • 3 lemons
  • 2 teaspoons lemon juice
  • 6 large eggs
  • 4 large egg whites
  • 1 cup sugar
  • 32 tablespoons
  • 4 sticks
  • 6 ounces white chocolate
  • 6 ounces raspberry jam
  • 325 degrees
  • 2 muffin tins
  • 6. At low speed, add the eggs 1 at a time, beating well and scraping down the bowl after each addition.
  • 8. Once all the ingredients are combined, scrape down the bowl a final time
  • 2/3 full This will be about
  • 1/4 cup of the batter
  • 25 minutes
  • 10 minutes

Instructions

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