Raspberry Lemon Heaven Cupcakes

Who says you can’t have a little taste of heaven on a weekday? These Raspberry Lemon Heaven Cupcakes are sure to brighten up your day with their refreshing combination of tangy lemon and sweet raspberry flavors!

Ingredients:

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

Instructions:

1. Preheat your oven to 350°F and line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, baking powder, and salt.
3. In a separate bowl, cream together butter and sugar until light and fluffy.
4. Beat in eggs one at a time, then stir in vanilla extract.
5. Gradually mix in the dry ingredients, alternating with milk.
6. Fold in lemon zest, lemon juice, and raspberries.
7. Divide the batter evenly among the cupcake liners and bake for 18-20 minutes.
8. Let cool before frosting with your favorite lemon buttercream.

Popular questions:

• Can I use frozen raspberries instead of fresh?

Yes, you can use frozen raspberries, but make sure to thaw and drain them before adding to the batter.

• Can I substitute the milk with a non-dairy alternative?

Yes, you can use almond milk, soy milk, or any other non-dairy milk as a substitute.

• Can I make these cupcakes ahead of time?

Yes, you can bake the cupcakes in advance and store them in an airtight container for up to 2 days before frosting.

Helpful tips:

• For an extra burst of lemon flavor, add a teaspoon of lemon extract to the batter.
• You can sprinkle some additional lemon zest on top of the frosted cupcakes for decoration.

Expert Secrets:

• Ensure all your ingredients are at room temperature for the best texture in the cupcakes.
• Gently fold in the raspberries to avoid crushing them and distribute them evenly in the batter.