Cream Cheese Raspberry Cupcakes

These are real yummy, not too sweet, perfect for breakfast, or just a quick to-go snack. NOTE: I used neufchatel as a lower calorie/fat sub, and it tasted fantastic!

• Ready In: 40 mins
• Serves: 13-14
• Yields: 1 cupcake

Ingredients

• 1⁄2 cup unsalted butter, room temp, plus
• 2  teaspoons unsalted butter, room temp
• 1⁄4 cup sugar
• 8  ounces cream cheese or 8  ounces  neufchatel cheese
• 2  eggs, room temp
• 1 1⁄8 cups flour
• 1  teaspoon salt
• 2  teaspoons baking powder
• 5  tablespoons  raspberry jam
• 5 1⁄4 tablespoons milk
• 1⁄4 cup sour cream
• 1⁄2 teaspoon vanilla extract
•  confectioners' sugar

Directions

1. Pre-heat the oven to 350 degrees Farenheit and line a muffin tin with muffin liners.
2. Beat butter, sugar, vanilla, cheese, and sour cream until fluffy (about 3-5 minutes) using either a hand-mixer or your hand/whisk. In a separate bowl; mix eggs, baking powder, salt, and flour (it will be rather crumbly, but never fear, this is normal and will not matter after the next step.
3. Add the flour mixture to the cheese mixture. Stir until well incorporated at a high speed (about 2 minutes).
4. Stir in the milk until the batter holds a thicker consistancy, yet is fully incorporated to the milk. Fold in the jam.
5. Using a measuring cup(1/4 is my reccomendation, the measuring ensures a uniform size amongst the cupcakes) or ice cream scooper, fill the muffin tins accordingly (the fuller you fill the cups, the more of a top your cupcake will have).
6. Bake for 25-30 minutes at 350 until the cupcakes are a slight golden color and cooked through (if the toothpick comes out clean).
7. Let cool for 5 minutes before sprinkling with confectioners sugar. Serve.