Raspberry Lemon Heaven Cupcakes
Ingredients:
For the Cupcakes:
1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1/2 cup milk
1 cup fresh raspberries
Zest of 1 lemon
For the Lemon Cream Frosting:
1/2 cup unsalted butter, softened
1/2 cup powdered sugar
2 tbsp lemon juice
1 tsp lemon zest
Fresh raspberries (for garnish)
Lemon zest (for garnish)
Directions:
Preheat Oven: Set oven to 350°F (175°C) and line a muffin tin with cupcake liners.
Prepare Dry Ingredients: In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
Cream Butter and Sugar: In a large bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla extract.
Combine Ingredients: Gradually add flour mixture to butter mixture, alternating with milk. Fold in raspberries and lemon zest.
Bake Cupcakes: Divide batter evenly among cupcake liners. Bake for 18-20 minutes. Cool completely on a wire rack.
Prepare Frosting: Beat butter until creamy. Gradually add powdered sugar, lemon juice, and lemon zest, beating until smooth and fluffy.
Frost and Garnish: Frost cooled cupcakes and garnish with fresh raspberries and lemon zest.