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Raspberry Lemon Heaven Cupcakes

Delightful cupcakes that combine sweet-tart fresh raspberries with zesty lemon for a fluffy and moist treat perfect for any occasion.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American, Baking
Calories: 200
Ingredients Method Notes

Ingredients
  

For the Cupcakes
  • 1.5 cups all-purpose flour Light and fluffy, it forms the perfect base for your cupcakes.
  • 1.5 tsp baking powder This will help your cupcakes rise and become delightfully airy.
  • 0.25 tsp salt A pinch for balance enhances the sweetness.
  • 0.5 cups unsalted butter, softened The creamy richness of butter adds indulgence.
  • 1 cups granulated sugar Sweetness to complement the tartness of the raspberries.
  • 2 large eggs They provide structure and moisture to the batter.
  • 1 tsp vanilla extract Adds a lovely aromatic depth of flavor.
  • 0.5 cups milk For that perfect moist crumb.
  • 1 cups fresh raspberries These juicy gems create bursts of flavor in every cupcake.
  • 1 zest lemon Brightens the flavor profile with its aromatic citrus notes.
For the Frosting
  • 0.5 cups unsalted butter, softened Creamy base for the rich frosting.
  • 0.5 cups powdered sugar Sweetness for frosting that combines smoothly.
  • 2 tbsp lemon juice Bright acidity that makes the frosting light and refreshing.
  • 1 tsp lemon zest Enhances the lemony flavor of the frosting.
For Garnish
  • Fresh raspberries and lemon zest A final touch that brings everything together beautifully.

Method
 

Prepare the Cupcakes
  1. Preheat your oven to 350°F (175°C).
  2. Line a muffin tin with cupcake liners.
  3. In a medium bowl, whisk together the flour, baking powder, and salt.
  4. In a large bowl, cream together the softened butter and granulated sugar using a mixer until light and fluffy.
  5. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and lemon zest.
  6. Gradually add the dry mixture to the wet ingredients in three parts, alternating with the milk.
  7. Gently fold in the fresh raspberries.
  8. Spoon the batter evenly into the cupcake liners, filling each about two-thirds full.
  9. Bake for 18-20 minutes, or until a toothpick comes out clean.
  10. Allow the cupcakes to cool completely on a wire rack.
Make the Lemon Cream Frosting
  1. In a medium bowl, beat the softened butter and powdered sugar until smooth and fluffy.
  2. Add lemon juice and lemon zest, continuing to beat until silky.
Frost and Garnish
  1. Once cupcakes are cooled, pipe or spread the lemon cream frosting on top.
  2. Garnish with fresh raspberries and lemon zest.
  3. Serve and enjoy these heavenly cupcakes!

Notes

Use room temperature ingredients for better mixing, avoid overmixing the batter, and check for doneness around the 18-minute mark. Experiment with flavors by adding almond extract or different berries.