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- 1 ½ cups all-purpose flour - 1 cup granulated sugar - ½ cup unsalted butter, softened - 2 large eggs

Raspberry Lemon Heaven Cupcakes

Indulge in the delightful flavors of Raspberry Lemon Heaven Cupcakes! This recipe features a perfect balance of sweet and tangy, making it a hit for any celebration. With simple ingredients and easy-to-follow steps, you can whip up these scrumptious treats topped with velvety frosting. Learn tips for creating fluffy cupcakes and storing them for freshness.
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Ingredients
  

1 ½ cups all-purpose flour

1 cup granulated sugar

½ cup unsalted butter, softened

2 large eggs

½ cup whole milk

2 tablespoons fresh lemon juice

Zest of 1 lemon

1 teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

1 cup fresh raspberries

½ teaspoon vanilla extract

Lemon Cream Cheese Frosting:

8 oz cream cheese, softened

¼ cup unsalted butter, softened

2 cups powdered sugar

1 tablespoon fresh lemon juice

Zest of ½ lemon

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C) and line a standard cupcake tin with paper liners.

    Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3–4 minutes.

      Add Eggs: Add the eggs one at a time, mixing well after each addition. Incorporate the vanilla extract, lemon juice, and lemon zest into the mixture.

        Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.

          Mix Wet and Dry Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and end with the flour mixture. Mix until just combined; do not overmix.

            Fold in Raspberries: Gently fold in the fresh raspberries until evenly distributed in the batter.

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

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

                  Cool Cupcakes: Allow the cupcakes to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

                    Prepare Frosting: In a mixing bowl, beat the softened cream cheese and butter together until smooth. Gradually sift in the powdered sugar, mixing until well combined. Add the lemon juice and zest, and continue to beat until the frosting is light and fluffy.

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

                        Garnish: Top each cupcake with a few fresh raspberries and a sprinkle of lemon zest for an extra touch of flavor and color.

                          Prep Time, Total Time, Servings: 20 mins | 40 mins | Makes 12 cupcakes

                            - Presentation Tips: Arrange the cupcakes on a beautiful platter and consider adding edible flowers or mint leaves around for a vibrant look!