Raspberry Lemon Heaven Cupcakes

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Raspberry Lemon Heaven Cupcakes 🍋💖

Sunshine-Sweet Cupcakes Bursting with Bright Berry & Citrus Flavor!

These ultra-moist lemon cupcakes are swirled with raspberry jam and topped with cloud-like lemon frosting for the perfect balance of tangy and sweet. Ideal for:
✔ Spring brunches
✔ Bridal showers
✔ When life needs extra sparkle

📋 Ingredients (Makes 12 cupcakes)

Lemon Cupcakes

  • 1½ cups (188g) all-purpose flour
  • 1½ tsp baking powder
  • ¼ tsp salt
  • ½ cup (113g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temp
  • Zest of 1 lemon
  • ½ cup whole milk
  • 2 tbsp lemon juice

Raspberry Swirl

  • ½ cup seedless raspberry jam

Lemon Cream Cheese Frosting

  • 8 oz cream cheese, softened
  • ½ cup (113g) unsalted butter, softened
  • 3 cups powdered sugar
  • 1 tsp lemon zest
  • 1 tbsp lemon juice

👩🍳 Step-by-Step Instructions

1️⃣ Make the Cupcakes

  1. Whisk dry ingredients: Flour, baking powder, salt.
  2. Cream butter + sugar until fluffy (~3 mins).
  3. Beat in eggs one at a time, then lemon zest.
  4. Alternate adding dry ingredients and milk + lemon juice.

2️⃣ Add Raspberry Magic

  1. Fill liners ¾ full, then drop 1 tsp jam per cupcake.
  2. Swirl gently with a toothpick.

3️⃣ Bake & Cool

  1. Bake at 350°F (175°C) for 18-20 mins.
  2. Cool completely before frosting.

4️⃣ Frost & Decorate

  1. Beat cream cheese + butter, then gradually add powdered sugar.
  2. Mix in lemon zest/juice.
  3. Pipe onto cupcakes and garnish with:
    • Fresh raspberries
    • Lemon slices
    • Edible glitter

🔥 Pro Tips for Perfection

Texture Secrets

✅ Use room temp ingredients for smooth batter
✅ Don’t overmix after adding flour

Flavor Boosters

  • Add 1 tsp vanilla to batter
  • Swap jam for fresh raspberry puree

Storage

  • Fridge: 3 days in airtight container
  • Freeze unfrosted: 2 months

🍋 Why These Shine

✔ Bright, balanced flavors
✔ Gorgeous pink swirls inside
✔ Foolproof recipe

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