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- 1 cup all-purpose flour - 1 cup granulated sugar - 1/2 cup unsalted butter, softened

Raspberry Lemon Heaven Cupcakes

Dive into the delicious world of Raspberry Lemon Heaven Cupcakes, a delightful treat that combines tangy lemon and fresh raspberries for an unforgettable flavor experience. Perfect for any occasion, these cupcakes are easy to make and sure to impress. Follow our step-by-step recipe and baking tips to create fluffy, mouthwatering cupcakes that will have everyone asking for seconds. Click through to explore the full recipe and start your baking adventure today!
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Ingredients
  

1 cup all-purpose flour

1 cup granulated sugar

1/2 cup unsalted butter, softened

2 large eggs

1/2 cup sour cream

Zest of 1 lemon

1 tablespoon lemon juice

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup fresh raspberries (plus a few extra for garnish)

1 cup powdered sugar

2 tablespoons lemon juice (for frosting)

2 tablespoons unsalted butter, softened (for frosting)

1 teaspoon vanilla extract

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.

    Cream the Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy (approximately 3-5 minutes).

      Add Eggs and Sour Cream: Beat in the eggs one at a time, followed by the sour cream, lemon zest, and lemon juice. Mix until well combined.

        Combine Dry Ingredients: In another bowl, whisk together the flour, baking powder, baking soda, and salt. Slowly add this dry mixture to the creamed mixture, and fold gently until just combined. Be careful not to overmix.

          Fold in Raspberries: Gently fold in the fresh raspberries, being cautious to keep some whole for beautiful bursts of flavor.

            Fill Cupcake Liners: Spoon the batter into the prepared cupcake liners, filling them about 2/3 full.

              Bake: Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool in the pan for 5 minutes, then transfer to wire racks to cool completely.

                Prepare the Frosting: In a separate bowl, beat the softened butter for the frosting until creamy. Gradually add the powdered sugar and 2 tablespoons of lemon juice, mixing until smooth. Add the vanilla extract and beat until fluffy.

                  Frost the Cupcakes: Once the cupcakes are completely cooled, generously frost each one with the lemon buttercream frosting.

                    Garnish and Serve: Top each cupcake with a fresh raspberry and a sprinkle of lemon zest for a beautiful finish.

                      Prep Time: 20 minutes | Total Time: 40 minutes | Servings: 12 cupcakes