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To make these cupcakes, you need simple, fresh ingredients. Here’s what you’ll need:

Raspberry Lemon Heaven Cupcakes

Elevate your dessert game with Raspberry Lemon Heaven Cupcakes, the ultimate sweet and tart treat! This easy recipe bursts with fresh flavors, and you'll learn step-by-step how to create moist cupcakes topped with zesty lemon frosting. Perfect for any occasion, these cupcakes can be customized, making them a delightful choice for everyone. Click to explore the full recipe and tips for baking success that will impress your friends and family!
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Ingredients
  

1 ½ cups all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

½ cup unsalted butter, softened

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

½ cup buttermilk

Zest of 1 lemon

½ cup fresh raspberries

For the Lemon Frosting:

1 cup unsalted butter, softened

4 cups powdered sugar

2 tablespoons fresh lemon juice

Zest of 1 lemon

A handful of fresh raspberries for garnish

Instructions
 

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

    Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

      Cream Butter and Sugar: 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.

        Add Eggs and Vanilla: 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.

          Incorporate Dry Ingredients and Buttermilk: 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.

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

              Bake: 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.

                Make the Lemon Frosting: 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.

                  Frost the Cupcakes: Once the cupcakes are completely cool, pipe or spread the lemon frosting onto each cupcake.

                    Garnish: Top each frosted cupcake with a fresh raspberry for an added touch.

                      Prep Time: 20 minutes | Total Time: 50 minutes | Servings: 12 cupcakes

                        - Presentation Tips: Arrange the cupcakes on a decorative platter and dust lightly with powdered sugar for an elegant touch. Consider adding a sprig of mint or an extra raspberry on top for added color. Enjoy your Raspberry Lemon Heaven Cupcakes!