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To make raspberry lemon heaven cupcakes, you need some simple, tasty ingredients. Here is what you will need for the basic baking:

Raspberry Lemon Heaven Cupcakes

Indulge in the sweet and tangy bliss of Raspberry Lemon Heaven Cupcakes with this delightful treat recipe! Each bite is packed with juicy raspberries and zesty lemon, making them perfect for any occasion. Discover the essential ingredients, simple baking steps, and expert tips to ensure your cupcakes are moist and fluffy every time. Click through to explore the full recipe and impress your family and friends with these magical cupcakes!
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Ingredients
  

1 ½ cups all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

½ cup unsalted butter, softened

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

½ cup buttermilk

Zest of 1 lemon

½ cup fresh raspberries

1 cup powdered sugar (for frosting)

4 oz cream cheese, softened

2 tablespoons lemon juice

1 teaspoon lemon zest (for frosting)

Additional raspberries for garnish

Instructions
 

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

    In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

      In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy (about 3-4 minutes).

        Beat in the eggs one at a time, followed by the vanilla extract and lemon zest. Mix until fully incorporated.

          Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Start and end with the flour mixture. Mix until just combined.

            Carefully fold in the fresh raspberries, ensuring not to break them too much.

              Evenly distribute the cupcake batter into the prepared liners, filling each about two-thirds full.

                Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean.

                  Once baked, remove the cupcakes and let them cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely.

                    Make the Frosting:

                      In a medium bowl, beat the softened cream cheese until smooth.

                        Gradually add the powdered sugar, lemon juice, and lemon zest, mixing until creamy and well combined.

                          Once the cupcakes are completely cooled, use a piping bag or a knife to generously frost each cupcake with the cream cheese frosting.

                            Garnish:

                              Top each cupcake with a fresh raspberry for an adorable finishing touch.

                                Prep Time: 20 minutes | Total Time: 1 hour | Servings: 12 cupcakes

                                  - Presentation Tips: Arrange the cupcakes on a colorful platter and sprinkle some lemon zest around for an added touch of elegance. Consider using edible flowers to elevate the presentation even further!