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Raspberry and lemon bring joy to any dessert. The sweet taste of ripe raspberries pairs well with the tangy zing of lemon. This mix creates a flavor explosion that dances on your tongue. The flavors are bright, fresh, and uplifting.

Raspberry Lemon Heaven Cupcakes

Indulge in the deliciousness of Raspberry Lemon Heaven Cupcakes, where sweet raspberries meet zesty lemon for a flavor explosion. This simple recipe will guide you through making these stunning and fluffy cupcakes at home, perfect for any occasion. Explore creative variations, decoration tips, and baking techniques to elevate your skills. Ready to bake something extraordinary? Click through to discover the full recipe and start your sweet adventure today!
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Ingredients
  

1 ½ cups all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

½ cup unsalted butter, softened

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

½ cup milk

Zest of 1 lemon

½ cup fresh raspberries

1 cup powdered sugar (for frosting)

2 tablespoons lemon juice (for frosting)

1-2 tablespoons milk (for frosting)

Extra raspberries and lemon zest for garnish

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Line a cupcake tray with paper liners.

    Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

      Cream Butter and Sugar: In a large bowl, cream the softened butter and granulated sugar using an electric mixer until light and fluffy (about 3 minutes).

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

          Combine Mixtures: Gradually mix in the dry ingredients, alternating with the milk, starting with the flour and ending with the flour. Blend until just combined; do not overmix.

            Fold in Raspberries: Gently fold in the fresh raspberries to the batter.

              Fill Cupcake Liners: Divide the batter evenly among the cupcake liners, filling each about two-thirds full.

                Bake the Cupcakes: Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.

                  Cool Completely: Allow the cupcakes to cool in the tray for 5 minutes, then transfer them to a wire rack to cool completely.

                    Prepare the Frosting: In a medium bowl, whisk together the powdered sugar, lemon juice, and milk until smooth and creamy. Adjust the consistency by adding more milk if needed.

                      Frost the Cupcakes: Once the cupcakes are completely cool, frost them generously with the lemon frosting using a piping bag or a spatula.

                        Garnish: Top each cupcake with extra raspberries and a sprinkle of lemon zest for a beautiful presentation.

                          Prep Time: 20 minutes | Total Time: 45 minutes | Servings: 12 cupcakes