Raspberry Lemon
Heaven CupcakesIngredients:
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 and lemon zest for garnish
Instructions:
Preheat and Prep:Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.Mix Dry Ingredients:
Whisk together the flour, baking powder, and salt. Set aside.
Cream Butter and Sugar:
Cream together the butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
Combine Ingredients:
Gradually add the flour mixture to the butter mixture, alternating with the milk, beginning and ending with the flour mixture. Fold in the raspberries and lemon zest.
Bake:
Divide the batter evenly among the prepared cupcake liners. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Let cool completely on a wire rack.
Prepare Frosting:
Beat the butter until creamy. Gradually add powdered sugar, lemon juice, and lemon zest, beating until smooth and fluffy.
Decorate:
Frost the cooled cupcakes with the lemon cream frosting. Garnish with fresh raspberries and lemon zest.
