4½ oz. self-rising flour

½ teaspoon baking powder

Pinch of salt

½ oz. cream cheese softened 4¾ oz. butter softened

4¼ oz. caster sugar 2 eggs

2 teaspoons fresh lemon juice

½ cup fresh raspberries


In a suitable bowl, mix the flour with baking powder, and salt.
In another bowl, mix together the cream cheese, and butter.
Add the caster sugar and whisk until fluffy and light.
Gradually add eggs and whisk until just combined.
Add the prepared flour mixture and stir until well combined.
Stir in the lemon juice.
Place the mixture into silicone cups and top each with 2 raspberries. Arrange the silicon cups in the Air Fryer basket inside the Instant Pot.
Put on the Instant Air Fryer lid and cook on Bake mode for 15 minutes at 365 degrees F.
Place the silicon cups onto a wire rack to cool for about 10 minutes. Carefully, invert the cupcakes onto the wire rack to completely cool before serving. Serve.

Serves: 6 Prep Time: 8 mins Cooking Time: 15 mins Calories: 250 2.4g Protein: Carbs:30.7g Fat: 13.6g