Raspberry Lemon Heaven Cupcakes

Raspberry Lemon Heaven Cupcakes are a delicious, light, and fluffy dessert that combines the tartness of fresh raspberries with the bright, zesty flavor of lemon. These cupcakes are made with a soft vanilla batter that's infused with lemon zest and dotted with sweet raspberries. Once baked to golden perfection, they are topped with a creamy, tangy lemon frosting, which adds a delightful layer of flavor to the already delicious cupcakes. Garnished with fresh raspberries and more lemon zest, these cupcakes are the perfect sweet treat for any occasion, whether you're hosting a party or simply treating yourself.

• All-purpose flour: 1 1/2 cups
• Baking powder: 1 1/2 tsp
• Salt: 1/4 tsp
• Unsalted butter: 1/2 cup, softened
• Granulated sugar: 1 cup
• Large eggs: 2
• Vanilla extract: 1 tsp
• Milk: 1/2 cup
• Fresh raspberries: 1 cup
• Lemon zest: Zest of 1 lemon
• Powdered sugar: 1/2 cup (for lemon cream frosting)
• Lemon juice: 2 tbsp (for lemon cream frosting)
• Fresh raspberries: For garnish
• Lemon zest: For garnish

Step 1:

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

Step 2:

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

Step 3:

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

Step 4:

Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.

Step 5:

Gradually add the flour mixture to the butter mixture, alternating with milk, beginning and ending with the flour mixture. Fold in the raspberries and lemon zest.

Step 6:

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.

Step 7:

To prepare the frosting, beat the butter until creamy. Gradually add powdered sugar, lemon juice, and lemon zest, beating until smooth and fluffy.

Step 8:

Frost the cooled cupcakes with the lemon cream frosting. Garnish with fresh raspberries and lemon zest.

• Let the cupcakes cool completely before applying the frosting to prevent it from melting.
• Store any leftover cupcakes in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days.
• These cupcakes are perfect for parties, afternoon tea, or as a delightful treat for yourself or loved ones.

• If you prefer a more intense lemon flavor, add a bit more lemon zest to both the batter and the frosting.
• To prevent the raspberries from sinking to the bottom of the cupcakes, lightly toss them in a bit of flour before folding them into the batter.

Tips from Well-Known Chefs

• Chef Mia suggests using fresh raspberries for the best flavor and texture, but frozen raspberries can also work in a pinch.
• Chef Alex recommends serving these cupcakes slightly chilled for a refreshing summer dessert.

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