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Raspberry Lemon Heaven Cupcakes are a delightful treat. They mix sweet raspberries and zesty lemons. The cupcake base is soft and fluffy. Each bite bursts with fresh fruit flavor. Topped with whipped cream, they are pure bliss.

Raspberry Lemon Heaven Cupcakes

Experience the delightful fusion of flavors with Raspberry Lemon Heaven Cupcakes, the perfect sweet and tangy treat for any occasion! Bursting with fresh raspberries and zesty lemons, these cupcakes promise to elevate your dessert game. Follow our simple step-by-step recipe to create these soft, fluffy beauties that will impress your guests. Click through to explore the full recipe and bring joy to your gatherings with these scrumptious cupcakes!
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Ingredients
  

1 cup all-purpose flour

1 cup granulated sugar

1/2 cup unsalted butter, softened

2 large eggs

1/2 cup whole milk

2 tablespoons fresh lemon juice

Zest of 1 lemon

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup fresh raspberries (plus extra for garnish)

1/4 cup powdered sugar

1 cup heavy whipping cream

1 teaspoon vanilla extract

Instructions
 

Preheat your oven to 350°F (175°C). Line a cupcake tin with paper liners.

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

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

        Stir in the lemon juice and lemon zest until fully 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. Start with the flour mixture, mix until just combined, then add the milk, and mix again. Do not overmix.

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

                Spoon the batter into the cupcake liners, filling each about two-thirds full.

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

                    Remove from the oven and let the cupcakes cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

                      While the cupcakes are cooling, prepare the whipped topping. In a mixing bowl, combine the heavy whipping cream, powdered sugar, and vanilla extract. Whip until soft peaks form.

                        Once the cupcakes are completely cool, pipe or spread the whipped cream onto each cupcake.

                          Garnish with fresh raspberries on top for an additional touch of sweetness and decoration.

                            Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 12 cupcakes

                              - Presentation Tips: Arrange the cupcakes on a decorative platter and sprinkle with a bit of lemon zest for a vibrant, eye-catching finish. Optionally, serve with a side of raspberry sauce for extra flavor!