Raspberry Lemon Heaven Cupcakes

Raspberry Lemon Heaven Cupcakes are a delightful marriage of tangy zest and natural sweetness, drawing inspiration from timeless European baking traditions. Picture this: a soft, lemon-infused cupcake, its fluffy texture hiding pockets of vibrant, juicy raspberries, all crowned with a luscious lemon frosting that melts in your mouth.

This recipe carries a personal touch, evoking cherished memories of sunlit summer afternoons in my grandmother's cozy kitchen, where the warm, inviting scent of fresh-baked treats filled the air and made every moment feel magical.

Ingredients

To prepare this comforting Raspberry Lemon Heaven Cupcakes, you’ll need:

• 1 1/2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup milk
• 1 cup fresh raspberries
• Zest of 1 lemon

Lemon Cream Frosting:

• 1/2 cup unsalted butter, softened
• 1/2 cup powdered sugar
• 2 tbsp lemon juice
• 1 tsp lemon zest
• Fresh raspberries for garnish
• Lemon zest for garnish

How to Make Raspberry Lemon Heaven Cupcakes

1. Follow these steps to create your own delicious Raspberry Lemon Heaven Cupcakes:
2. Preheat and Prep: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
3. Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
4. Cream Butter and Sugar: In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
5. Combine Ingredients: Gradually add the flour mixture to the butter mixture, alternating with the milk, beginning and ending with the flour mixture. Fold in the raspberries and lemon zest.
6. Bake: Divide the batter evenly among the prepared cupcake liners. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Let cool completely on a wire rack.
7. Prepare Frosting: For the frosting, beat the butter until creamy. Gradually add powdered sugar, lemon juice, and lemon zest, beating until smooth and fluffy.
8. Decorate: Frost the cooled cupcakes with the lemon cream frosting. Garnish with fresh raspberries and lemon zest.

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