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Raspberry Lemon Heaven Cupcakes

Raspberry Lemon Heaven Cupcakes That Delight Every Bite

Raspberry Lemon Heaven Cupcakes are a delightful treat that offers a perfect balance of sweet and zesty flavors.
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Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcake Batter
  • 1.5 cups all-purpose flour can substitute with gluten-free flour
  • 2 teaspoons baking powder ensure it's fresh for optimal rising
  • 0.5 teaspoon baking soda works with acidic ingredients
  • 1 pinch salt enhances flavor
  • 0.5 cups unsalted butter ensure it's softened for easy creaming
  • 1 cups granulated sugar can use a sugar alternative
  • 2 large eggs room temperature
  • 2 teaspoons vanilla extract pure extract preferred
  • 1 teaspoon lemon zest use fresh lemons to maximize flavor
  • 0.5 cups buttermilk substitute with yogurt or milk mixed with vinegar
For the Filling
  • 0.5 cups raspberry jam feel free to swap your favorite fruit jam
  • 0.5 cups lemon curd store-bought or homemade works beautifully
For the Frosting
  • 2 cups powdered sugar sift to avoid lumps
  • 0.5 cups heavy cream milk can be used for a lighter option
For the Garnish
  • fresh raspberries optional, enhances presentation and flavor

Equipment

  • 12-cup muffin tin
  • Mixing bowls
  • electric mixer
  • Measuring cups
  • measuring spoons
  • Cupcake liners
  • Piping Bag

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
  2. In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. In a separate bowl, cream together the softened butter and granulated sugar until light and fluffy.
  4. Add the eggs, one at a time, followed by the vanilla extract and lemon zest, mixing well.
  5. Gradually add the flour mixture, alternating with buttermilk, and mix until combined.
  6. Fill each muffin cup about two-thirds full with the batter.
  7. Bake for 18-20 minutes, checking for doneness with a toothpick.
  8. Let them cool in the tin for 5 minutes before transferring to a wire rack.
  9. Core each cupcake and fill with raspberry jam and lemon curd.
  10. Beat the butter for the frosting, then gradually add powdered sugar and cream until smooth.
  11. Frost each cupcake generously with the prepared frosting.
  12. Garnish each cupcake with a fresh raspberry before serving.

Nutrition

Serving: 1cupcakeCalories: 300kcalCarbohydrates: 40gProtein: 2gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gCholesterol: 40mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 500IUVitamin C: 5mgCalcium: 40mgIron: 1mg

Notes

For optimal freshness, frost cupcakes right before serving.

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