Raspberry Lemon Heaven Cupcakes

Raspberry Lemon Heaven Cupcakes Recipe

Ingredients

For the Cupcakes:

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1/2 cup milk
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• Zest of 1 lemon
• 1/4 cup fresh lemon juice
• 1/2 cup fresh raspberries

For the Raspberry Filling:

• 1 cup fresh raspberries
• 1/4 cup granulated sugar
• 2 tablespoons lemon juice
• 1 tablespoon cornstarch

For the Lemon Buttercream Frosting:

• 1 cup unsalted butter, softened
• 3-4 cups powdered sugar
• 1/4 cup fresh lemon juice
• Zest of 1 lemon
• 1 teaspoon vanilla extract
• Fresh raspberries for garnish (optional)

Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. Prepare the Cupcakes:
   • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
   • In a large bowl, beat the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition.
   • Mix in the vanilla extract, lemon zest, and lemon juice.
   • Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients.
   • Gently fold in the raspberries.
3. Bake the Cupcakes:
   • Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
   • Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
   • Allow the cupcakes to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
4. Prepare the Raspberry Filling:
   • In a small saucepan, combine the raspberries, sugar, lemon juice, and cornstarch.
   • Cook over medium heat, stirring constantly, until the mixture thickens and the raspberries break down (about 5-7 minutes).
   • Remove from heat and let cool completely.
5. Core the Cupcakes:
   • Once the cupcakes are completely cool, use a cupcake corer or a small knife to remove the center of each cupcake.
   • Fill each cupcake with a spoonful of the raspberry filling.
6. Prepare the Lemon Buttercream Frosting:
   • In a large bowl, beat the butter until creamy.
   • Gradually add the powdered sugar, one cup at a time, beating well after each addition.
   • Mix in the lemon juice, lemon zest, and vanilla extract. Beat until the frosting is light and fluffy.
   • If the frosting is too thick, add a little more lemon juice or milk. If it’s too thin, add more powdered sugar.
7. Frost the Cupcakes:
   • Pipe or spread the lemon buttercream frosting onto each filled cupcake.
   • Garnish with fresh raspberries if desired.
8. Serve and Enjoy:
   • Enjoy your Raspberry Lemon Heaven Cupcakes!

Tips:

• For a smoother raspberry filling, strain the mixture to remove the seeds.
• If you don’t have fresh raspberries, you can use frozen raspberries, just be sure to thaw and drain them before using.