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Raspberry Lemon Heaven Cupcakes

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Ingredients
  

  • For the Cupcakes:
  • 1 ½ cups 190g all-purpose flour
  • 1 ½ tsp baking powder
  • ¼ tsp salt
  • ½ cup 115g unsalted butter, softened
  • ¾ cup 150g granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 2 tbsp fresh lemon juice
  • 1 tbsp lemon zest
  • ½ cup 120ml whole milk
  • 1 cup fresh or frozen raspberries tossed in 1 tbsp flour
  • For the Lemon Cream Cheese Frosting:
  • 8 oz 225g cream cheese, softened
  • ½ cup 115g unsalted butter, softened
  • 2 cups 240g powdered sugar
  • 1 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • For Garnish Optional:
  • Fresh raspberries
  • Lemon zest
  • Powdered sugar

Instructions
 

  • Make the Cupcakes:
  • Prep: Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
  • Dry Mix: Whisk together flour, baking powder, and salt in a bowl.
  • Cream Butter & Sugar: Beat butter and sugar until light and fluffy (2-3 mins).
  • Add Wet Ingredients: Mix in eggs one at a time, then stir in vanilla, lemon juice, and zest.
  • Combine: Alternate adding the dry mix and milk, mixing until just blended.
  • Fold in Raspberries: Gently stir in floured raspberries (to prevent sinking).
  • Bake:
  • Fill liners ¾ full and bake for 18-22 mins, or until a toothpick comes out clean.
  • Let cool completely before frosting.
  • Prepare the Frosting:
  • Beat cream cheese and butter until smooth.
  • Gradually add powdered sugar, then mix in lemon juice and zest until fluffy.
  • Decorate & Serve:
  • Pipe or spread frosting onto cooled cupcakes.
  • Top with fresh raspberries, lemon zest, and a dusting of powdered sugar.
  • Enjoy these tangy, sweet, and heavenly cupcakes with every bite!