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Raspberry Lemon Heaven Cupcakes

Raspberry Lemon Heaven Cupcakes: Sweet Zesty Bliss Awaits

Enjoy the delightful flavor combination of Raspberry Lemon Heaven Cupcakes, a must-try dessert that marries tartness and sweetness in every bite.
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Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 50 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 2 cups all-purpose flour Can replace with gluten-free flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup unsalted butter Can use margarine for dairy-free
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract Almond extract can be a substitute
  • 1 tablespoon lemon zest
  • ¾ cup buttermilk Mix milk with lemon juice or vinegar as a substitute
For the Fillings
  • ½ cup raspberry jam Can substitute with other fruit preserves
  • ½ cup lemon curd Store-bought or homemade
For the Frosting
  • 2 cups powdered sugar
  • ½ cup heavy cream Can use milk for a lighter frosting
For the Garnishing
  • 12 pieces fresh raspberries For topping

Equipment

  • Muffin Tin
  • Mixing bowls
  • Electric Mixer
  • Whisk
  • cupcake liners

Method
 

Baking Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a muffin tin with cupcake liners.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
  3. In a large bowl, cream together butter and sugar until light and fluffy.
  4. Add eggs, one at a time, followed by vanilla extract and lemon zest.
  5. Gradually mix in the dry ingredients with buttermilk, alternating until just combined.
  6. Fill cupcake liners about two-thirds full with batter and bake for 18-20 minutes.
  7. Cool for 5-10 minutes in the tin before transferring to a wire rack to cool completely.
  8. Core the cooled cupcakes and fill half with raspberry jam and half with lemon curd.
  9. For the frosting, beat butter, gradually add powdered sugar, vanilla extract, and cream until light.
  10. Frost each cupcake generously and top with a fresh raspberry before serving.

Nutrition

Serving: 1cupcakeCalories: 210kcalCarbohydrates: 30gProtein: 2gFat: 10gSaturated Fat: 6gCholesterol: 40mgSodium: 120mgPotassium: 80mgFiber: 1gSugar: 15gVitamin A: 280IUVitamin C: 10mgCalcium: 10mgIron: 0.5mg

Notes

Ensure the cupcakes cool completely before filling to avoid melting the fillings. Explore different jams or curds for various flavors.

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