Raspberry Lemon Heaven Cupcakes
Ingredients
For the Cupcakes:
1 ½ cups (190g) all-purpose flour
1 ½ tsp baking powder
¼ tsp salt
½ cup (115g) unsalted butter, softened
¾ cup (150g) granulated sugar
2 large eggs
1 tsp vanilla extract
2 tbsp fresh lemon juice
1 tbsp lemon zest
½ cup (120ml) whole milk
1 cup fresh or frozen raspberries (lightly tossed in 1 tbsp flour to prevent sinking)
For the Lemon Cream Cheese Frosting:
8 oz (225g) cream cheese, softened
½ cup (115g) unsalted butter, softened
2 cups (240g) powdered sugar
1 tbsp fresh lemon juice
1 tsp lemon zest
For Garnish (Optional):
Fresh raspberries
Extra lemon zest
Powdered sugar dusting
Instructions
- Prepare the Cupcakes:
Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
In a bowl, whisk together flour, baking powder, and salt.
In another bowl, beat butter and sugar until light and fluffy (about 2-3 minutes).
Add eggs one at a time, beating well after each addition. Stir in vanilla extract, lemon juice, and lemon zest.
Gradually add the dry ingredients, alternating with milk, mixing until just combined.
Gently fold in the floured raspberries.
- Bake the Cupcakes:
Divide the batter evenly among the cupcake liners, filling each ¾ full.
Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
Let the cupcakes cool completely before frosting.
- Make the Lemon Cream Cheese Frosting:
Beat cream cheese and butter together until smooth and creamy.
Gradually add powdered sugar, mixing on low speed.
Add lemon juice and lemon zest, then beat until fluffy.
- Frost and Decorate:
Pipe or spread the frosting generously on each cupcake.
Garnish with fresh raspberries, lemon zest, and a light dusting of powdered sugar.
Enjoy Your Raspberry Lemon Heaven Cupcakes! 🍋🧁
