�� Raspberry Lemon Heaven Cupcakes with Lemon Cream Frosting ��
A cupcake so dreamy it might just make your taste buds sing! Treat yourself or surprise your loved ones with this fluffy, fruity, and citrusy delight. Perfect for celebrations or just because you deserve something special today! ��
� Ingredients �
For the Cupcakes:
� 1½ cups all-purpose flour
� 1½ tsp baking powder
� ¼ tsp salt
� ½ cup unsalted butter, softened
� 1 cup granulated sugar
� 2 large eggs
� 2 tbsp fresh lemon juice
� Zest of 1 lemon
� ½ cup whole milk
� 1 cup fresh raspberries (tossed in a little flour to prevent sinking)
For the Lemon Cream Frosting:
� ½ cup unsalted butter, softened
� 4 oz cream cheese, softened
� 2 tbsp lemon juice
� 2½ cups powdered sugar
� Zest of 1 lemon
� Fresh raspberries + lemon zest for topping
� Instructions �
� Make the Cupcakes:
� Preheat oven to 350°F (175°C). Line a muffin tin with 12 cupcake liners.
In a medium bowl, whisk flour, baking powder, and salt.
In a large bowl, cream butter and sugar until pale and fluffy.
� Add eggs one at a time, mixing well. Stir in lemon juice and zest.
� Add flour mix in three parts, alternating with milk. Do not overmix.
� Gently fold in floured raspberries.
� Fill liners 2/3 full and bake for 18–22 minutes, until a toothpick comes out clean.
� Cool completely before frosting.
� Prepare the Frosting:
� Beat butter and cream cheese until light and fluffy.
� Gradually add powdered sugar, lemon juice, and zest. Mix until smooth and creamy.
� Frost and Decorate:
� Frost cupcakes generously with the lemon cream.
� Garnish with a fresh raspberry and a sprinkle of zest.
� Prep Time: 20 mins
� Bake Time: 20 mins
� Servings: 12 cupcakes
� These cupcakes are a citrusy kiss of sunshine with a raspberry twist! Bake them, share them, and let the smiles bloom. ���
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