Makes 2 dozen mini muffins
1 cup fresh raspberries, mashed*
2 teaspoons freshly squeezed lemon juice
1/3 cup sour cream
1/4 cup (2 ounces) butter, melted and cooled
1 large egg, lightly beaten
1 teaspoon vanilla extract
1 cup flour
1/4 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
4 ounces Wisconsin cream cheese, softened
1/4 cup (2 ounces) butter, softened
1 cup powdered sugar
1/2 cup fresh raspberries, mashed
Heat oven to 350°F. Line 24 mini muffin cups with paper liners.
For muffins: In small bowl, stir raspberries with lemon juice; set aside. In medium bowl, stir together sour cream, butter, egg and vanilla. Add flour, sugar, baking powder and salt; stir until moistened. Fold in raspberries.
Spoon batter evenly into muffin cups. Bake 15-18 minutes. Transfer pan to wire rack and let stand 5 minutes. Remove muffins from pan to rack and cool completely.
For frosting: In medium bowl, beat cream cheese and butter with electric mixer until smooth. Gradually beat in powdered sugar. Fold in berries. Spread frosting over cooled cupcakes. Refrigerate at least 1 hour to set frosting; store muffins in refrigerator until ready to serve.
*You may substitute blueberries or strawberries.