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The magic of Raspberry Lemon Heaven Cupcakes lies in their fresh and vibrant ingredients. These cupcakes burst with the flavors of ripe raspberries and zesty lemons.

Raspberry Lemon Heaven Cupcakes

Indulge in the delightful world of Raspberry Lemon Heaven Cupcakes, where sweet and tart flavors come together for the ultimate treat. This easy guide walks you through the essential ingredients, like fresh raspberries and bright lemon zest, to create perfectly moist cupcakes. From batter to decoration, impress your guests with stunning cupcakes that taste just as amazing as they look. Click through to explore the full recipe and bring these heavenly delights to your kitchen!
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Ingredients
  

1 ½ cups all-purpose flour

1 cup granulated sugar

½ cup unsalted butter, softened

2 large eggs

1 teaspoon vanilla extract

½ cup buttermilk

Zest of 1 large lemon

2 tablespoons fresh lemon juice

1 teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

1 cup fresh raspberries (plus extra for garnish)

1 cup powdered sugar (for frosting)

4 oz cream cheese, softened

3 tablespoons unsalted butter, softened

1 tablespoon fresh lemon juice (for frosting)

Zest of 1 lemon (for frosting)

Instructions
 

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

    Prepare the Batter: In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.

      Add Eggs and Vanilla: Beat in the eggs one at a time, then add the vanilla extract and mix until smooth.

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

          Mix the Wet Ingredients: Stir in the buttermilk, lemon zest, and lemon juice to the butter and sugar mixture.

            Combine Everything: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to over-mix.

              Fold in Raspberries: Gently fold in the fresh raspberries, ensuring an even distribution without breaking them too much.

                Fill the Cupcake Liners: Divide the batter evenly among the 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: Allow the cupcakes to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.

                      Make the Frosting: In a mixing bowl, beat the softened cream cheese and butter together until creamy. Gradually add the powdered sugar, lemon juice, and lemon zest, mixing until smooth and fluffy.

                        Frost the Cupcakes: Once the cupcakes are completely cool, use a piping bag to frost each cupcake generously with the lemon cream cheese frosting.

                          Garnish: Top each frosted cupcake with a fresh raspberry and a sprinkle of lemon zest for an extra burst of flavor.

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