Raspberry Lemon Heaven Cupcakes

Ingredients

For the Cupcakes:

• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 tablespoon lemon zest (from about 1 lemon)
• 1/2 cup milk
• 1/2 cup fresh raspberries (or frozen, thawed and drained)

For the Lemon Raspberry Buttercream Frosting:

• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• 2 tablespoons heavy cream
• 1 teaspoon vanilla extract
• 2 tablespoons fresh lemon juice
• 1/4 cup fresh raspberries (pureed)
• A pinch of salt

Instructions

1. Preheat the oven to 350°F (175°C). Line a muffin tin with cupcake liners.
2. Make the Cupcakes:
   • In a small bowl, whisk together the flour, baking powder, and salt. Set aside.
   • In a large bowl, beat together the softened butter and sugar until light and fluffy (about 3-4 minutes).
   • Add in the eggs, one at a time, beating well after each addition. Stir in the vanilla extract and lemon zest.
   • Gradually add the dry ingredients to the wet mixture, alternating with the milk. Start and end with the dry ingredients, mixing until just combined. Be careful not to overmix.
   • Gently fold in the raspberries, being cautious not to crush them too much.
3. Bake the Cupcakes:
   • Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
   • Bake for 18-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
   • Let the cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
4. Make the Frosting:
   • Beat the softened butter in a large bowl until smooth and creamy.
   • Gradually add the powdered sugar, about 1 cup at a time, beating well after each addition.
   • Add the heavy cream, vanilla extract, lemon juice, and pureed raspberries. Beat until smooth and fluffy.
   • Taste and adjust the sweetness or lemon flavor if needed. If the frosting is too thick, add a bit more cream; if it’s too thin, add a bit more powdered sugar.
5. Assemble the Cupcakes:
   • Once the cupcakes are completely cool, frost them with the lemon raspberry buttercream using a piping bag or a spatula.
   • Optionally, garnish with fresh raspberries or a sprinkle of lemon zest for a pretty touch.
6. Serve and Enjoy!
   • These cupcakes are perfect for a special occasion or just a sweet treat. Enjoy the zesty lemon and sweet raspberry flavors!

Let me know if you need any modifications or additional tips!