Raspberry Lemon Heaven Cupcakes Sweet and Tart Treat

Ingredients

• 1.5 cups all-purpose flour
• 1 teaspoon baking powder
• 0.5 teaspoon baking soda
• 0.25 teaspoon salt
• 0.5 cups unsalted butter, softened
• 1 cups granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 0.5 cups buttermilk
• 1 zest lemon
• 0.5 cups fresh raspberries
• 1 cups unsalted butter, softened (for frosting)
• 4 cups powdered sugar
• 2 tablespoons fresh lemon juice
• 1 zest lemon (for frosting)
• a handful fresh raspberries for garnish

Instructions

1. Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, beat the softened butter and granulated sugar together using an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
4. Add the eggs one at a time, mixing well after each addition. Then add the vanilla extract and lemon zest, continuing to mix until combined.
5. Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Start and end with the dry ingredients. Mix 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 cupcake liners, filling each about 2/3 full. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean. Allow cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
8. In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar, mixing on low speed to avoid a cloud of sugar. Once combined, add the lemon juice and lemon zest and beat until the frosting is fluffy and smooth.
9. Once the cupcakes are completely cool, pipe or spread the lemon frosting onto each cupcake.
10. Top each frosted cupcake with a fresh raspberry for an added touch.