Raspberry & Lemon Cupcakes 

 Raspberry & Lemon Cupcakes

 Ingredients

For the Lemon Cupcakes:

• 1 ½ cups all-purpose flour
• 1 ½ tsp baking powder
• ½ tsp salt
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• 2 large eggs
• ¼ cup freshly squeezed lemon juice
• Zest of 1 lemon
• ½ cup buttermilk  (or ½ cup milk mixed with 1 tsp vinegar)
• 1 tsp vanilla extract

For the Raspberry Filling:

• ½ cup fresh raspberries
• 2 tbsp granulated sugar
• 1 tsp cornstarch
• 1 tbsp lemon juice

For the Lemon Buttercream Frosting:

• ½ cup unsalted butter, softened
• 2 cups powdered sugar
• 2 tbsp fresh lemon juice
• 1 tsp vanilla extract
• Zest of 1 lemon
• 1–2 tbsp heavy cream (optional, for consistency)

 Instructions

1️⃣ Prepare the Lemon Cupcakes

1. Preheat the oven to 350°F (175°C) and line a cupcake pan with paper liners.
2. In a bowl, whisk together flour, baking powder, and salt.
3. In another bowl, cream the butter and sugar until light and fluffy.
4. Add the eggs, one at a time, beating well after each addition.
5. Mix in the lemon juice, zest, and vanilla extract.
6. Alternate adding the dry ingredients and buttermilk, mixing just until combined.
7. Divide the batter evenly among the liners, filling each about ⅔ full.
8. Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow cupcakes to cool completely before adding filling and frosting.

2️⃣ Make the Raspberry Filling

1. In a small saucepan, combine raspberries, sugar, lemon juice, and cornstarch.
2. Cook over medium heat, stirring constantly, until thickened (about 2–3 minutes).
3. Remove from heat and let cool completely.

3️⃣ Prepare the Lemon Buttercream Frosting

1. Beat the butter until smooth and creamy.
2. Gradually add powdered sugar, beating until light and fluffy.
3. Mix in lemon juice, zest, and vanilla extract.
4. Add heavy cream as needed for a soft, spreadable consistency.

4️⃣ Assemble the Cupcakes

1. Use a small knife or piping tip to cut out a small center in each cupcake.
2. Spoon or pipe raspberry filling into the center.
3. Pipe or spread lemon buttercream on top of each cupcake.
4. Garnish with fresh raspberries, lemon zest, or white chocolate shavings for a beautiful finish.