Raspberry Lemon Cheesecake Cupcakes

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These Raspberry Lemon Heaven Cupcakes are the epitome of spring in a bite. With the bright, citrusy zing of lemon and the sweet, tart punch of fresh raspberries, these cupcakes are a refreshing treat for any occasion. The creamy, tangy frosting complements the fluffy cupcake base, making every bite irresistible.

  1. Ingredients:
    For the Cupcakes:
    • 1 1/2 cups all-purpose flour
    • 1 teaspoon baking powder
    • 1/2 teaspoon baking soda
    • 1/4 teaspoon salt
    • 1/2 cup unsalted butter, softened
    • 1 cup granulated sugar
    • 2 large eggs
    • 1 teaspoon vanilla extract
    • 1 tablespoon lemon zest
    • 1/4 cup fresh lemon juice
    • 1/2 cup buttermilk
    • 1/2 cup raspberries, mashed
    For the Frosting:
    • 1/2 cup unsalted butter, softened
    • 4 oz cream cheese, softened
    • 3 cups powdered sugar
    • 1 teaspoon lemon zest
    • 2 tablespoons fresh lemon juice
    • 1/4 cup fresh raspberries, mashed
    • 1 tablespoon raspberry jam (optional for extra sweetness)
    • Pink food coloring (optional)
    Directions:
    1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper cupcake liners.
    2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
    3. In a large bowl, cream together the softened butter and sugar until light and fluffy, about 3-4 minutes.
    4. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract, lemon zest, and lemon juice.
    5. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients. Mix until just combined.
    6. Gently fold in the mashed raspberries.
    7. Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
    8. Bake for 18-22 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Let the cupcakes cool completely on a wire rack.
    9. For the frosting, beat together the softened butter and cream cheese until smooth and creamy.
    10. Gradually add the powdered sugar, 1/2 cup at a time, until smooth and fluffy.
    11. Mix in the lemon zest, lemon juice, and mashed raspberries. If you want a pink color, add a few drops of food coloring.
    12. Once the cupcakes are completely cooled, frost with the raspberry lemon cream cheese frosting. Optionally, swirl in a little raspberry jam for added flavor and color.
    13. Garnish with a fresh raspberry on top of each cupcake for a finishing touch.
    Prep Time: 20 minutes | Cooking Time: 20 minutes | Total Time: 40 minutes
    Kcal: 320 kcal per cupcake | Servings: 12 cupcakes

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