Raspberry Lemon Heaven Cupcakes Delightful and Fresh

Ingredients

• 1.5 cups all-purpose flour
• 1 cup granulated sugar
• 0.5 cups unsalted butter, softened
• 2 large eggs
• 0.5 cups buttermilk
• 1 zest of lemon
• 2 tablespoons fresh lemon juice
• 1 teaspoon vanilla extract
• 1.5 teaspoons baking powder
• 0.5 teaspoon baking soda
• 0.25 teaspoon salt
• 1 cup fresh raspberries
• 0.5 cups cream cheese, softened
• 0.5 cups powdered sugar
• 0 Optional: extra raspberries and lemon zest for decoration

Instructions

1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
2. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
3. Add the eggs one at a time, beating well after each addition. Next, mix in the buttermilk, lemon zest, lemon juice, and vanilla extract until well combined.
4. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
5. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Do not overmix.
6. Gently fold in the fresh raspberries, being careful not to break them up too much.
7. Divide the batter evenly among the prepared cupcake liners, filling them about 2/3 full.
8. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
9. Once baked, remove the cupcakes from the oven and let them cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
10. In a bowl, beat together the softened cream cheese and powdered sugar until smooth and creamy. If desired, you can add a teaspoon of lemon juice for extra tang.
11. Once the cupcakes have cooled completely, generously frost each cupcake with the cream cheese frosting.
12. Top each cupcake with extra raspberries and a sprinkle of lemon zest for a beautiful presentation.