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To make the best raspberry lemon heaven cupcakes, you need simple, fresh ingredients. This raspberry lemon heaven cupcakes recipe calls for all-purpose flour, granulated sugar, and unsalted butter. You will also need eggs, vanilla extract, milk, lemon zest, and lemon juice. These items create a tasty cupcake base.

Raspberry Lemon Heaven Cupcakes

Indulge in the sweet, tangy goodness of Raspberry Lemon Heaven Cupcakes! This delightful dessert combines fresh raspberries with zesty lemon for an unforgettable flavor burst. Whether you're a baking expert or trying your hand for the first time, our easy-to-follow recipe and tips will help you achieve light and fluffy cupcakes every time. Click through to discover the full recipe and elevate your dessert game with this heavenly treat!
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Ingredients
  

1 ½ cups all-purpose flour

1 cup granulated sugar

½ cup unsalted butter, softened

2 large eggs

1 teaspoon vanilla extract

½ cup milk

1 tablespoon lemon zest

1 tablespoon lemon juice

1 ½ teaspoons baking powder

¼ teaspoon salt

1 cup fresh raspberries (plus extra for garnish)

½ cup cream cheese, softened

1 cup powdered sugar

1 teaspoon lemon juice (for frosting)

1 tablespoon raspberry puree (for color and flavor)

Instructions
 

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

    Create the Batter: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy (about 3-5 minutes).

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

        Combine Dry Ingredients: In a separate bowl, sift together the flour, baking powder, and salt. Gradually add this to the butter mixture, alternating with milk, and mix until just combined. Be careful not to overmix.

          Fold in Raspberries: Gently fold in the fresh raspberries, taking care not to break them up too much.

            Fill the Liners: Divide the batter evenly among the cupcake liners, filling each about two-thirds full.

              Bake: Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Let them cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

                Prepare the Frosting: In a mixing bowl, beat the softened cream cheese until smooth. Gradually add powdered sugar and 1 teaspoon of lemon juice, mixing until well blended and creamy. Then, add raspberry puree and mix until the frosting is a light pink.

                  Frost the Cupcakes: Once the cupcakes are completely cooled, generously frost each one with the raspberry cream cheese frosting.

                    Garnish: Top each cupcake with a fresh raspberry and a sprinkle of lemon zest for a delightful touch.

                      Prep Time: 20 minutes | Total Time: 45 minutes | Servings: 12 cupcakes