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To make Raspberry Lemon Heaven Cupcakes, you need a few key ingredients. Here’s what you’ll need:

Raspberry Lemon Heaven Cupcakes

Indulge in a burst of flavor with Raspberry Lemon Heaven Cupcakes, the perfect summer treat for any time of year! This delightful cupcake recipe combines juicy raspberries and zesty lemon juice for a refreshing taste that dazzles. Whether you're a beginner or an expert baker, follow our easy step-by-step guide to impress your friends and family. Click to explore the full recipe and start baking these delightful and fresh cupcakes today!
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Ingredients
  

1 ½ cups all-purpose flour

1 cup granulated sugar

½ cup unsalted butter, softened

2 large eggs

½ cup buttermilk

Zest of 1 lemon

2 tablespoons fresh lemon juice

1 teaspoon vanilla extract

1 ½ teaspoons baking powder

½ teaspoon baking soda

¼ teaspoon salt

1 cup fresh raspberries

½ cup cream cheese, softened

½ cup powdered sugar

Optional: extra raspberries and lemon zest for decoration

Instructions
 

Preheat Oven: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.

    Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.

      Add Eggs and Flavorings: 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.

        Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.

          Mix Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture, mixing until just combined. Do not overmix.

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

              Fill the Muffin Tin: Divide the batter evenly among the prepared cupcake liners, filling them about 2/3 full.

                Bake: Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.

                  Cool the Cupcakes: 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.

                    Prepare Cream Cheese Frosting: 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.

                      Frost the Cupcakes: Once the cupcakes have cooled completely, generously frost each cupcake with the cream cheese frosting.

                        Garnish: Top each cupcake with extra raspberries and a sprinkle of lemon zest for a beautiful presentation.

                          Prep Time: 20 minutes | Total Time: 40 minutes | Servings: 12 cupcakes