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The best raspberry lemon cupcake ingredients create a delightful treat. For these cupcakes, you need basic items. Flour, sugar, baking powder, baking soda, and salt are key. You also need unsalted butter, eggs, vanilla extract, and buttermilk. The magic comes from lemon zest and fresh raspberries.

Raspberry Lemon Heaven Cupcakes

Indulge your sweet tooth with Raspberry Lemon Heaven Cupcakes! This delightful treat combines fresh raspberries and zesty lemon for a burst of flavor in every bite. Discover essential ingredients, easy baking techniques, and creative decorating ideas that will impress your guests. Whether you're celebrating a special occasion or just want a tasty dessert, these cupcakes are perfect. Click to explore the full recipe and elevate your baking skills today!
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Ingredients
  

1 ½ cups all-purpose flour

1 cup granulated sugar

1 ½ teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt

½ cup unsalted butter, softened

2 large eggs

1 teaspoon vanilla extract

½ cup buttermilk

Zest of 1 lemon

½ cup fresh raspberries (plus extra for garnish)

½ cup lemon curd (store-bought or homemade)

1 cup heavy cream

2 tablespoons powdered sugar

1 teaspoon lemon juice

Instructions
 

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

    Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.

      Cream Butter and Sugar: In a separate bowl, beat the softened butter using a hand mixer on medium speed until creamy. Gradually add the granulated sugar and beat until light and fluffy, about 3 minutes.

        Add Eggs and Flavorings: Add the eggs one at a time, mixing well after each addition. Then mix in the vanilla extract and lemon zest.

          Combine Wet and Dry Ingredients: Alternately add the flour mixture and buttermilk to the butter mixture, starting and ending with the flour. Mix just until combined.

            Fold in Raspberries: Gently fold in the fresh raspberries, being careful not to break them apart.

              Fill Cupcake Liners: Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.

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

                  Cool: Allow the cupcakes to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

                    Prepare Whipped Cream: In a medium bowl, beat the heavy cream, powdered sugar, and lemon juice until stiff peaks form.

                      Assemble Cupcakes: Once the cupcakes are cool, make a small well in the center of each cupcake and fill it with lemon curd. Top each cupcake with a generous dollop of whipped cream.

                        Garnish: Decorate with an extra raspberry on top for a beautiful finish.

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

                            - Presentation Tips: Arrange the cupcakes on a decorative platter, dust some powdered sugar on top for a snowy effect, and drizzle a bit of extra lemon curd around the edges for an elegant touch. Enjoy your light, flavorful, and zesty Raspberry Lemon Heaven Cupcakes!