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Lemon Cupcakes with Raspberry Cheesecake
Tangy, sweet, perfectly moist lemon cupcakes topped with a sweet raspberry cheesecake topping. Cupcakes with a built-in frosting!
adashofsass.com
Servings:
??
| Calories:
4162
| Total Fat:
146g
| Chol:
2064mg
|
More
Nutritional facts are per serving and accuracy is not certain.
Total Fat
146g
225 %
Sat Fat
73g
366 %
Total Carb
659g
220 %
Fiber
8g
32 %
Sugars
408g
---
Cholesterol
2064mg
688 %
Sodium
3656mg
152 %
Protein
78g
155 %
Calories:
29% Others combined
27% Sugar
23% Cake flour
18% Cream cheese
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Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate -
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Ingredients
2 1/2 cups cake flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) butter, room temperature
1 1/2 cups sugar
2 whole eggs
3 egg yolks
2 teaspoons vanilla extract
3 teaspoons lemon zest
1/4 cup fresh lemon juice
1/2 cup sour cream
8 oz (1 block) cream cheese, room temperature
1/4 cup sugar
1/8 teaspoon salt
1/4 teaspoon vanilla extract
1 tablespoons sour cream
1/8 to 1/4 cup raspberry preserves
Directions :
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directions
on adashofsass.com
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Lemon Cupcakes with Raspberry Cheesecake
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