These are seriously delicious. Sweet, moist and creamy with a bit of tart freshness. Add these pretty cupcakes to your repertoire today! Your friends will be asking you to bake them for years to come!
1 1/2 cups sugar
8 oz. softened cream cheese
1/2 cup softened butter (1 stick)
1/3 cup honey
Zest of 1 lemon
1 tsp vanilla
2 tsp freshly squeezed lemon juice
Large pinch of kosher salt
2 cups confectioners sugar
In a mixer, combine all of the ingredients except the confectioners sugar and beat until completely smooth. Add the confectioners sugar (sift first, if lumpy) and beat until well combined and nice and creamy.
RB Note: Raspberries can't hang out too long in your fridge. Buy them. Eat them. Don't buy them today to bake them next weekend, ok? They are delicate and will spoil after being in the fridge for just a few days, so, use the freshest and the best raspberries you can find : )! Look for firm beauties and don't be afraid to open the plastic container to make sure they're perfect berries with no moldy or mushy ones spoiling the bunch.
I wonder if I could get busted if I advertised these beautiful little cakes as FAT BURNING FRESH LEMON RASPBERRY CUPCAKES WITH LEMON HONEY CREAM CHEESE ICING. Raspberries are packed with fiber and manganese. Fiber helps slow the digestive process so you feel full longer. Manganese is a trace mineral that helps keep your metabolic rate high, which in turn burns fat. So, therefore, who CARES about the BUTTER and the CREAM CHEESE, peeps!? The berries will save your ass!
Save YOUR ( | ) today & have one!
Love, Laughs, Lemons & More,
Katie's Passion Kitchen 2011