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Are you ready to elevate your baking game with something truly special? Meet the Raspberry Lemon Heaven Cupcakes—a delightful fusion of sweet raspberries and zesty lemon that will tantalize your taste buds and leave your guests asking for seconds. These cupcakes are not just a treat for the palate; they are a feast for the eyes, adorned with a luscious cream cheese frosting that perfectly complements the fruity flavors.

Raspberry Lemon Heaven Cupcakes

Indulge in the delightful flavors of Raspberry Lemon Heaven Cupcakes! This recipe combines sweet raspberries with zesty lemon, topped with a creamy lemon cream cheese frosting that’s irresistible. Perfect for any celebration or casual gathering, these cupcakes are sure to impress both kids and adults. Follow our easy steps for a light and fluffy treat that’s as beautiful as it is delicious. Share the joy of baking and enjoy every bite! #CupcakeRecipe #RaspberryLemon #BakingJoy #Desserts #HomeBaking
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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

1 teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

½ cup buttermilk

Zest of 1 lemon

1 tablespoon fresh lemon juice

1 cup fresh raspberries (plus extra for garnish)

For the Lemon Cream Cheese Frosting:

8 oz cream cheese, softened

½ cup unsalted butter, softened

2 cups powdered sugar

2 tablespoons fresh lemon juice

1 teaspoon lemon zest

A pinch of salt

Instructions
 

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

    Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

      Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy (about 3-4 minutes).

        Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and lemon zest until combined.

          Combine Mixtures: Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk and freshly squeezed lemon juice. Begin and end with the dry ingredients. Mix until just combined. Gently fold in the fresh raspberries.

            Fill Cupcake Liners: Evenly distribute the batter into the prepared cupcake liners, filling each about 2/3 full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.

              Cool the Cupcakes: Once baked, remove the cupcakes from the oven and let them cool in the tray for 5 minutes, then transfer to a wire rack to cool completely.

                Prepare Frosting: In a mixing bowl, beat together the cream cheese and butter until smooth and creamy. Gradually add the powdered sugar, lemon juice, lemon zest, and a pinch of salt. Mix until light and fluffy.

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

                    Garnish and Serve: Top each cupcake with a fresh raspberry and a sprinkle of lemon zest for an extra touch. Enjoy your delicious Raspberry Lemon Heaven Cupcakes!

                      Prep Time: 30 minutes | Total Time: 1 hour | Servings: 12 cupcakes