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Raspberry Lemon Heaven Cupcakes are not just a dessert; they are a delightful experience that brings together the vibrant flavors of tart lemons and sweet raspberries. This unique combination creates a refreshing burst of flavor in each bite, making them a perfect treat for any occasion. Whether you're celebrating a special event, enjoying a summer barbecue, or simply indulging your sweet tooth, these cupcakes are sure to impress.

Raspberry Lemon Heaven Cupcakes

Indulge in the refreshing delight of Raspberry Lemon Heaven Cupcakes! Perfect for any occasion, these cupcakes combine the zesty tang of lemons and the sweet juiciness of fresh raspberries for a burst of flavor in every bite. Topped with a creamy lemon cream cheese frosting, they're a visual treat that will impress your guests and create lasting memories. Bake up some joy today! #RaspberryLemonCupcakes #BakingJoy #CupcakeRecipes #DessertHeaven #FreshIngredients
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Ingredients
  

1 1/2 cups all-purpose flour

1 cup granulated sugar

1/2 cup unsalted butter, softened

2 large eggs

1/2 cup buttermilk

2 tablespoons lemon zest

1 tablespoon fresh lemon juice

1 teaspoon vanilla extract

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup fresh raspberries, plus extra for garnish

1 cup powdered sugar

3 oz cream cheese, softened

2 tablespoons unsalted butter, softened

1-2 tablespoons lemon juice (to taste)

1 teaspoon lemon zest

Instructions
 

Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.

    In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-5 minutes.

      Add the eggs one at a time, mixing well after each addition. Then, mix in the buttermilk, lemon zest, lemon juice, and vanilla extract.

        In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.

          Fold in the fresh raspberries gently, being careful not to break them.

            Divide the batter evenly among the cupcake liners, filling each about 2/3 full.

              Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Let the cupcakes cool in the pan for about 5 minutes, then transfer to a wire rack to cool completely.

                While the cupcakes are cooling, prepare the frosting. In a medium bowl, beat together the cream cheese, softened butter, and powdered sugar until smooth and creamy.

                  Add lemon juice and lemon zest to taste, mixing until well incorporated.

                    Once the cupcakes are completely cooled, frost each with the lemon cream cheese frosting using a piping bag or a spatula.

                      Garnish with additional fresh raspberries on top of each cupcake.

                        Prep Time: 20 minutes | Total Time: 1 hour | Servings: 12