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Cupcakes have become a beloved staple in the world of desserts, known for their versatility and charm. These delightful treats are perfect for any occasion, from birthdays and weddings to casual get-togethers and cozy gatherings. With their individual portions and endless flavor possibilities, cupcakes can easily cater to diverse tastes and preferences. Among the myriad of cupcake flavors, Raspberry Lemon Heaven Cupcakes stand out as a refreshing and vibrant choice that tantalizes the taste buds.

Raspberry Lemon Heaven Cupcakes

Indulge in the refreshing taste of Raspberry Lemon Heaven Cupcakes, a perfect treat for any occasion! These delightful cupcakes combine the sweet burst of fresh raspberries and zesty lemon, creating a harmony of flavors that will tantalize your taste buds. Topped off with creamy lemon cream cheese frosting, they are as beautiful as they are delicious. Perfect for birthdays, weddings, and summer picnics! #CupcakeRecipe #BakingJoy #DessertIdeas #RaspberryLemon #SweetTreats
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Ingredients
  

For the Cupcakes:

1 ½ cups all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

½ cup unsalted butter, softened

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

½ cup buttermilk

Zest of 1 lemon

1 cup fresh raspberries (plus extra for decoration)

For the Lemon Cream Cheese Frosting:

8 oz cream cheese, softened

½ cup unsalted butter, softened

3 cups powdered sugar

2 tablespoon fresh lemon juice

1 teaspoon lemon zest

A pinch of salt

For Garnish:

Fresh raspberries

Lemon zest

Edible glitter (optional)

Instructions
 

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

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

      Cream the Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar using a hand mixer or stand mixer until the mixture is light and fluffy, about 3-4 minutes.

        Add Eggs and Vanilla: Add the eggs one at a time, incorporating each completely before adding the next. Stir in the vanilla extract and lemon zest.

          Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Begin and end with the dry ingredients. Gently fold in the fresh raspberries until just combined.

            Fill the Cupcake Liners: Divide the batter evenly among the cupcake liners, filling each about ⅔ full. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted in the center comes out clean.

              Cool the Cupcakes: Once baked, remove them from the oven and let them cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.

                Make the Frosting: In a mixing bowl, combine the softened cream cheese and butter. Beat until creamy and smooth. Gradually add the powdered sugar, lemon juice, lemon zest, and a pinch of salt, mixing until well blended and fluffy.

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

                    Garnish: Top each cupcake with a fresh raspberry, a sprinkle of lemon zest and edible glitter if desired.

                      Prep Time: 25 minutes | Total Time: 1 hour | Servings: 12 cupcakes