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Raspberry Lemon Heaven Cupcakes

Raspberry Lemon Heaven Cupcakes are light, refreshing, and bursting with the bright flavors of tart lemon and sweet raspberries. These cupcakes are perfect for spring or summer and add a touch of elegance to any occasion. Here’s a step-by-step guide to making these heavenly treats!

Ingredients:

For the Cupcakes:

  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • Zest of 2 lemons
  • 2 tablespoons fresh lemon juice
  • ½ cup whole milk
  • ½ cup fresh raspberries (lightly mashed)

For the Raspberry Lemon Filling:

  • 1 cup fresh raspberries
  • ¼ cup granulated sugar
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)

For the Lemon Buttercream Frosting:

  • 1 cup unsalted butter, softened
  • 3 ½ to 4 cups powdered sugar
  • 2-3 tablespoons fresh lemon juice
  • Zest of 1 lemon
  • ½ teaspoon vanilla extract
  • 1-2 tablespoons heavy cream or milk (optional, for consistency)

For Garnish (Optional):

  • Fresh raspberries
  • Lemon zest or thin lemon slices
  • Powdered sugar for dusting

Instructions:

1. Preheat the Oven:

  • Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.

2. Make the Cupcakes:

  1. Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  2. Wet Ingredients: In a large bowl, beat the butter and sugar together until light and fluffy (about 2-3 minutes). Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, lemon zest, and lemon juice.
  3. Combine: Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined (don’t overmix).
  4. Fold in Raspberries: Gently fold the mashed raspberries into the batter. This will create lovely raspberry swirls throughout the cupcakes.
  5. Bake: Spoon the batter into the prepared cupcake liners, filling each about two-thirds full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  6. Cool: Allow the cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

3. Prepare the Raspberry Lemon Filling:

  1. Cook the Filling: In a small saucepan, combine the fresh raspberries, sugar, and lemon juice. Cook over medium heat, stirring often, until the raspberries break down (about 5 minutes).
  2. Thicken: Add the cornstarch slurry (cornstarch mixed with water) to the raspberry mixture and cook for an additional 1-2 minutes until thickened. Remove from heat and allow to cool completely.

4. Make the Lemon Buttercream Frosting:

  1. Beat the Butter: In a large bowl, beat the softened butter on medium speed until creamy (about 2 minutes).
  2. Add Sugar and Lemon: Gradually add 3 ½ cups of powdered sugar, lemon juice, lemon zest, and vanilla extract. Beat on low until combined, then increase speed to medium and beat for 2-3 minutes until light and fluffy.
  3. Adjust Consistency: If the frosting is too thick, add heavy cream or milk, 1 tablespoon at a time, until you reach your desired consistency. If it’s too thin, add more powdered sugar.

5. Assemble the Cupcakes:

  1. Core the Cupcakes: Once the cupcakes are completely cool, use a small knife or a cupcake corer to cut out the center of each cupcake.
  2. Fill with Raspberry Lemon Filling: Spoon about 1-2 teaspoons of the raspberry lemon filling into the hole of each cupcake.
  3. Frost the Cupcakes: Using a piping bag fitted with your preferred tip, pipe the lemon buttercream frosting over each filled cupcake. You can also simply spread the frosting with a knife if you prefer a more rustic look.

6. Garnish and Serve:

  1. Garnish: Top each cupcake with a fresh raspberry, a sprinkle of lemon zest, or a thin slice of lemon for a decorative touch.
  2. Serve: Enjoy your Raspberry Lemon Heaven Cupcakes with friends, family, or as a treat for yourself!

Tips and Variations

  • Filling Options: If you’re short on time, you can use raspberry jam for the filling instead of making your own raspberry lemon filling.
  • Zest and Juice: For extra lemon flavor, increase the amount of lemon zest in both the cupcake batter and frosting.
  • Make Ahead: You can prepare the cupcakes and filling a day ahead. Store them separately in airtight containers, and frost them just before serving.

These Raspberry Lemon Heaven Cupcakes are a delightful combination of tangy lemon, sweet raspberries, and creamy frosting. They’re light, fluffy, and perfect for any celebration!