Raspberry Lemon Heaven Cupcakes

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Raspberry Lemon Heaven Cupcakes

Ingredients

For the Cupcakes:

• 1 ½ cups all-purpose flour
• 1 ½ teaspoons baking powder
• ¼ teaspoon salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 tablespoons lemon zest (from about 2 lemons)
• 2 tablespoons lemon juice
• ½ cup whole milk
• 1 cup fresh raspberries

For the Lemon Buttercream Frosting:

• 1 cup unsalted butter, softened
• 3-4 cups powdered sugar, sifted
• 2-3 tablespoons lemon juice
• 1 tablespoon lemon zest
• 1 teaspoon vanilla extract
• Pinch of salt

For the Raspberry Filling:

• 1 cup fresh raspberries
• 2 tablespoons granulated sugar
• 1 teaspoon lemon juice

Instructions

1. Preheat the Oven:
   • Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
2. Prepare the Cupcakes:
   • In a medium bowl, whisk together the flour, baking powder, and salt.
   • In a large bowl, beat the butter and sugar together until light and fluffy.
   • Add the eggs one at a time, beating well after each addition.
   • Mix in the vanilla extract, lemon zest, and lemon juice.
   • Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
   • Gently fold in the raspberries.
   • Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
   • Bake for 18-20 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 them to a wire rack to cool completely.
3. Make the Raspberry Filling:
   • In a small saucepan, combine the raspberries, sugar, and lemon juice.
   • Cook over medium heat, stirring occasionally, until the raspberries break down and the mixture thickens, about 5-7 minutes.
   • Remove from heat and let cool completely.
4. Prepare the Lemon Buttercream Frosting:
   • In a large bowl, beat the butter until creamy.
   • Gradually add the powdered sugar, one cup at a time, beating well after each addition.
   • Add the lemon juice, lemon zest, vanilla extract, and a pinch of salt. Beat until the frosting is light and fluffy.
   • If the frosting is too thick, add more lemon juice, one teaspoon at a time, until you reach the desired consistency.
5. Assemble the Cupcakes:
   • Once the cupcakes are completely cool, use a small knife or a cupcake corer to remove the center of each cupcake.
   • Fill each cupcake with the raspberry filling.
   • Pipe or spread the lemon buttercream frosting on top of each cupcake.
   • Garnish with fresh raspberries and lemon zest, if desired.

Enjoy your Raspberry Lemon Heaven Cupcakes!