Raspberry Lemon Heaven Cupcakes

Light, fluffy cupcakes filled with fresh raspberries and a hint of lemon, topped with zesty lemon cream frosting! Perfect for any occasion.

Cupcakes:

1 1/2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup unsalted butter, softened

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1/2 cup milk

1 cup fresh raspberries

Zest of 1 lemon

Lemon Cream Frosting:

1/2 cup unsalted butter, softened

1/2 cup powdered sugar

2 tablespoons lemon juice

1 teaspoon lemon zest

Fresh raspberries for garnish

Lemon zest for garnish

Directions:

Preheat Oven:

Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.

Prepare Dry Ingredients:

In a medium bowl, whisk together flour, baking powder, and salt. Set aside.

Cream Butter and Sugar:

In a large bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in vanilla extract.

Combine Ingredients:

Gradually add the flour mixture to the butter mixture, alternating with milk, beginning and ending with the flour mixture. Fold in raspberries and lemon zest.

Bake Cupcakes:

Divide the batter evenly among the prepared cupcake liners. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Let cool completely on a wire rack.

Prepare Frosting:

Beat butter until creamy. Gradually add powdered sugar, lemon juice, and lemon zest, beating until smooth and fluffy.

Frost and Garnish:

Frost the cooled cupcakes with the lemon cream frosting. Garnish with fresh raspberries and lemon zest.

Prep Time: 20 minutes | Cooking Time: 20 minutes | Total Time: 40 minutes

Calories: 300 kcal per cupcake | Servings: 12 cupcakes