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For Raspberry Lemon Heaven Cupcakes, you need fresh and quality ingredients to get the best taste. Here’s what you will need:

Raspberry Lemon Heaven Cupcakes

Indulge in the vibrant flavors of my Raspberry Lemon Heaven Cupcakes, the perfect sweet-tart treat for any occasion! With soft, fluffy cupcakes bursting with fresh raspberries and zesty lemon, these delights are sure to impress. Follow my step-by-step guide to create these light and delightful desserts, perfect for sharing or enjoying solo. Click through to explore the full recipe and discover tips for perfect baking and frosting!
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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

Zest of 1 lemon

2 tablespoons fresh lemon juice

1 teaspoon baking powder

1 teaspoon baking soda

½ teaspoon salt

1 cup fresh raspberries

1 cup powdered sugar (for frosting)

4 oz cream cheese, softened

2 tablespoons milk (for frosting)

Extra raspberries and lemon slices for garnish

Instructions
 

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

    In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.

      Add the eggs one at a time, mixing well after each addition.

        Stir in the lemon zest and lemon juice until combined.

          In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.

            Gradually add the dry ingredients to the wet mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.

              Gently fold in the fresh raspberries, being careful not to crush them too much.

                Spoon the batter into the lined cupcake tin, filling each cup about 2/3 full.

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

                    Once baked, remove the cupcakes from the oven and allow them to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

                      For the frosting, beat together the softened cream cheese and powdered sugar until smooth. Slowly add the milk until the desired consistency is reached.

                        Once the cupcakes are completely cool, frost them generously with the cream cheese frosting.

                          Garnish each cupcake with an additional raspberry and a slice of lemon on top for an elegant finish.

                            Prep Time: 20 minutes | Total Time: 40 minutes | Servings: 12

                              - Presentation Tips: Arrange the frosted cupcakes on a decorative platter and drizzle with a bit of raspberry puree for added color and flavor. A sprinkle of lemon zest on top will enhance the presentation even more!