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Raspberry Lemon Heaven Cupcakes

Raspberry Lemon Heaven Cupcakes for Sweet, Zesty Bliss

Experience the delightful combination of tart raspberries and zesty lemons in these Raspberry Lemon Heaven Cupcakes, perfect for any occasion.
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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: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 2 cups All-Purpose Flour Can substitute with gluten-free flour.
  • 1.5 teaspoons Baking Powder Ensure it's fresh for effectiveness.
  • 0.5 teaspoons Baking Soda No substitution necessary.
  • pinch Salt Optional to reduce for low-sodium diets.
  • 0.5 cups Unsalted Butter Softened; use salted butter if necessary.
  • 1 cups Granulated Sugar Coconut sugar for less refined option.
  • 2 Large Eggs Do not substitute if possible.
  • 1 teaspoons Vanilla Extract Can substitute with almond extract.
  • 1 tablespoon Lemon Zest Fresh is preferred.
  • 0.75 cups Buttermilk Can substitute with yogurt or milk with lemon juice.
For the Filling
  • 0.5 cups Raspberry Jam Can substitute with other fruit jams.
  • 0.5 cups Lemon Curd Store-bought or homemade options available.
For the Frosting
  • 2 cups Powdered Sugar No substitutes necessary.
  • 0.5 cups Heavy Cream Can use milk or non-dairy cream.
For Garnish
  • 12 Fresh Raspberries Can substitute with other berries.

Equipment

  • Oven
  • Mixing bowls
  • Electric Mixer
  • Muffin Tin
  • Cupcake liners
  • Wire rack

Method
 

Preparation Steps
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. In a medium bowl, whisk together 2 cups of all-purpose flour, 1 ½ teaspoons of baking powder, ½ teaspoon of baking soda, and a pinch of salt. Set aside.
  3. In a large bowl, cream together ½ cup of softened unsalted butter and 1 cup of granulated sugar with an electric mixer for about 2-3 minutes.
  4. Beat in 2 large eggs, one at a time, then mix in 1 teaspoon of vanilla extract and 1 tablespoon of lemon zest.
  5. Alternately add the dry ingredients and ¾ cup of buttermilk to the butter mixture. Mix until just combined.
  6. Spoon the batter into the cupcake liners, filling each about ⅔ full, and bake for 18-20 minutes.
  7. Let the cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
  8. Core the center of each cupcake and fill halfway with raspberry jam, followed by a dollop of lemon curd.
  9. For the frosting, beat ½ cup of softened butter, then gradually add 2 cups of powdered sugar and 1 teaspoon of vanilla extract, mixing well.
  10. Frost the tops of each cupcake generously and top with fresh raspberries.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 35gProtein: 2gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 50mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 18gVitamin A: 4IUVitamin C: 10mgCalcium: 2mgIron: 5mg

Notes

Use room temperature eggs for a smoother batter. Avoid overmixing to keep cupcakes fluffy.

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