🍓 Raspberry Lemon Heaven Cupcakes 🧁
🍴 Ingredients:
For the Cupcakes:
1 ½ cups all-purpose flour
1 ½ teaspoons baking powder
¼ teaspoon salt
½ cup (1 stick) unsalted butter, softened
1 cup granulated sugar
2 large eggs
2 tablespoons fresh lemon zest (about 2 lemons)
¼ cup fresh lemon juice
¼ cup whole milk
For the Raspberry Filling:
½ cup seedless raspberry jam
2 tablespoons fresh raspberries, mashed (optional, for extra flavor)
For the Lemon Frosting:
½ cup (1 stick) unsalted butter, softened
2 cups powdered sugar
2–3 tablespoons fresh lemon juice
1 teaspoon vanilla extract
Pinch of salt
Optional Garnish:
Fresh raspberries
Lemon zest curls
Edible flowers or sprinkles
📝 Instructions:
Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
Mix dry ingredients:
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
Cream butter and sugar:
In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition.
Add lemon flavor:
Stir in lemon zest, lemon juice, and vanilla extract. Gradually mix in half of the dry ingredients, followed by the milk, then the remaining dry ingredients—mix just until combined.
Fill the liners:
Divide batter evenly among the cupcake liners, filling each about two-thirds full.
Add the raspberry center:
Using a small spoon or piping bag, drop a small amount of raspberry jam into the center of each cupcake batter mound.
Bake to perfection:
Bake for 18–20 minutes or until a toothpick inserted comes out clean. Let cool completely before frosting.
Make the lemon frosting:
Beat butter until smooth. Gradually add powdered sugar, alternating with lemon juice and vanilla. Add a pinch of salt for depth of flavor. Whip until light and fluffy.
Frost and decorate:
Pipe or spread frosting over cooled cupcakes. Top with a fresh raspberry, a sprinkle of lemon zest, or a decorative garnish of choice.