Raspberry Lemon Cream Cheese Cupcakes

Ingredients

3/4 cup (169 grams) granulated sugar
Zest of 1 lemon
1/4 cup (1/2 stick or 57 grams) unsalted butter, room temperature
2 large eggs
1/3 cup (76 grams) sour cream (or plain, non-fat yogurt)
1/4 cup (59 ml) vegetable oil
1 tablespoon vanilla extract
1 3/4 cups (175 grams)
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Juice from 1/2 lemon
2/3 cup milk
1 1/2 cups (9 ounces or 255 grams) fresh raspberries

Preparation method

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