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Welcome to the delightful world of Raspberry Lemon Heaven Cupcakes, where sweet meets tangy in the most exquisite way. These enchanting cupcakes are a celebration of flavors, combining the freshness of ripe raspberries with the zesty brightness of lemons. Their perfect balance makes them an ideal treat for a variety of occasions—whether you're hosting a birthday party, enjoying a sunny afternoon tea, or simply indulging in a well-deserved dessert after a long day.

Raspberry Lemon Heaven Cupcakes

Indulge in the delightful taste of Raspberry Lemon Heaven Cupcakes! These fresh and tangy treats combine ripe raspberries with zesty lemon for a perfect balance of flavors. Ideal for any occasion, these cupcakes are as beautiful as they are delicious, featuring a lemon buttercream frosting that will leave you craving more. Try baking them today and create memorable moments with friends and family! #CupcakeRecipe #BakingJoy #RaspberryLemon #DessertHeaven #HomemadeTreats
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Ingredients
  

For the Cupcakes:

1 ½ cups all-purpose flour

1 tsp baking powder

½ tsp baking soda

¼ tsp salt

½ cup unsalted butter, softened

1 cup granulated sugar

2 large eggs

1 tsp vanilla extract

Zest of 1 lemon

½ cup buttermilk

¾ cup fresh raspberries (plus extra for garnish)

For the Lemon Buttercream Frosting:

1 cup unsalted butter, softened

4 cups powdered sugar

2 tbsp fresh lemon juice

Zest of 1 lemon

2-3 tbsp milk (as needed for consistency)

Fresh raspberries for garnish

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin 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, beat the softened butter and granulated sugar together with an electric mixer until light and fluffy, about 2-3 minutes.

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

          Combine Mixtures: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the dry mix, mixing just until combined. Gently fold in the fresh raspberries, being careful not to crush them.

            Fill the Cups: Divide the batter evenly among the lined cupcake cups, filling each about ⅔ full.

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

                Make the Frosting: In a clean mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar, lemon juice, and lemon zest, mixing well until smooth. If the frosting is too thick, add milk, one tablespoon at a time, until desired consistency is reached.

                  Frost the Cupcakes: Once the cupcakes are completely cooled, generously frost each cupcake with the lemon buttercream.

                    Garnish: Top each cupcake with a fresh raspberry and a sprinkle of lemon zest for an extra burst of flavor and decoration.

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