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Raspberry lemon heaven cupcakes are a sweet and zesty treat. They blend the tangy taste of lemon with the juicy burst of fresh raspberries. Each bite feels like a bite of paradise. The cupcakes have a light, fluffy texture. They are topped with creamy lemon frosting. This makes them a joy to eat.

Raspberry Lemon Heaven Cupcakes

Indulge in the deliciousness of Raspberry Lemon Heaven Cupcakes, a perfect treat blending tangy raspberries and zesty lemon! This easy-to-follow recipe takes you through every step, from mixing ingredients to creating creamy lemon frosting. Discover fun variations and decoration tips that will wow your guests. Ready to bake something magical? Click through to explore the full recipe and elevate your dessert game with this sweet and zesty delight!
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Ingredients
  

1 ½ cups all-purpose flour

1 cup granulated sugar

½ cup unsalted butter, softened

2 large eggs

1/2 cup buttermilk

Zest of 1 lemon

2 tablespoons lemon juice

1 teaspoon vanilla extract

1 ½ teaspoons baking powder

½ teaspoon baking soda

¼ teaspoon salt

1 cup fresh raspberries

1 cup powdered sugar (for frosting)

3 oz cream cheese, softened

2 tablespoons lemon juice (for frosting)

Extra raspberries and lemon zest for garnish

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C) and line a muffin pan with cupcake 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 mixing bowl, cream the softened butter and granulated sugar together until light and fluffy (about 3 minutes).

        Add Eggs and Flavorings: Add the eggs one at a time, mixing well after each addition. Then, mix in the buttermilk, lemon zest, lemon juice, and vanilla extract until well blended.

          Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. Do not overmix.

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

              Fill Cupcake Liners: Divide the batter evenly among the lined cupcake wells, filling each about two-thirds full.

                Bake: Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let them cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

                  Prepare the Frosting: In a bowl, beat together the softened cream cheese and powdered sugar until smooth. Gradually mix in the 2 tablespoons of lemon juice until well combined and creamy.

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

                      Garnish and Serve: Top each cupcake with a few raspberries and a sprinkle of lemon zest to add a vibrant touch.

                        Prep Time: 20 minutes | Total Time: 50 minutes | Servings: 12 cupcakes

                          - Presentation Tip: Arrange the cupcakes on a decorative platter for serving. Use a vibrant tablecloth or cake stand to enhance the cheerful lemon-raspberry theme!