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To create the perfect Raspberry Lemon Heaven Cupcakes, the foundation lies in the cupcake base. Each ingredient plays a crucial role in ensuring the final product achieves the desired taste and texture.

Raspberry Lemon Heaven Cupcakes Sweet and Zesty Delight

Indulge in the sweetness of Raspberry Lemon Heaven Cupcakes! This delightful recipe combines juicy raspberries and zesty lemons into a fluffy cupcake, filled with creamy lemon curd and topped with velvety raspberry lemon buttercream. Perfect for parties, showers, or just a weekend treat, these cupcakes are sure to impress with their fresh flavors and stunning presentation. Get ready to bake and share the joy! #Cupcakes #Baking #Desserts #RaspberryLemon #SweetTreats #PartyPlanning #Foodie
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Ingredients
  

For the Cupcakes:

1 ½ cups all-purpose flour

1 tsp baking powder

½ tsp baking soda

¼ tsp salt

½ cup unsalted butter, softened

1 cup granulated sugar

2 large eggs

2 tsp vanilla extract

½ cup buttermilk

Zest of 1 lemon

½ cup fresh raspberries

For the Lemon Curd Filling:

½ cup fresh lemon juice

1 tbsp lemon zest

½ cup granulated sugar

3 large eggs

4 tbsp unsalted butter, cut into pieces

For the Raspberry Lemon Buttercream:

1 cup unsalted butter, softened

4 cups powdered sugar

2 tbsp heavy cream

2 tbsp fresh lemon juice

½ cup raspberry puree (made from fresh raspberries)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C) and line a cupcake pan with liners.

    Prepare the Cupcake Batter:

      - In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.

        - In a large mixing bowl, beat the softened butter and sugar together until light and fluffy, about 3 minutes.

          - Add eggs one at a time, mixing well after each. Stir in vanilla extract and lemon zest.

            - Gradually add the dry ingredients to the butter mixture alternately with buttermilk, beginning and ending with dry ingredients. Mix until just combined.

              - Gently fold in fresh raspberries.

                Bake the Cupcakes:

                  - Divide the batter evenly among the cupcake liners, filling each about 2/3 full.

                    - Bake in the preheated oven for 18-20 minutes or until a toothpick comes out clean. Let them cool in the pan for 5 minutes, then transfer to wire racks to cool completely.

                      Make the Lemon Curd Filling:

                        - In a saucepan, whisk together lemon juice, lemon zest, sugar, and eggs until well combined. Cook over medium heat, whisking constantly until the mixture thickens and coats the back of a spoon (about 8-10 minutes).

                          - Remove from heat and stir in butter until smooth. Allow to cool completely before using.

                            Prepare the Raspberry Lemon Buttercream:

                              - In a large mixing bowl, beat the softened butter until creamy. Gradually add powdered sugar and mix on low speed until incorporated.

                                - Add heavy cream, lemon juice, and raspberry puree. Beat on medium-high speed until fluffy and fully combined.

                                  Assemble the Cupcakes:

                                    - Once the cupcakes are cooled, use a small knife or cupcake corer to create a hole in the center of each cupcake. Fill each hole with a spoonful of lemon curd.

                                      - Top with a generous swirl of raspberry lemon buttercream using a piping bag or a spatula.

                                        Garnish and Serve:

                                          - Optional: Garnish with fresh raspberries and a sprinkle of lemon zest on top of each cupcake.

                                            - Enjoy your sweet and zesty Raspberry Lemon Heaven Cupcakes!

                                              Prep Time: 30 minutes | Total Time: 1 hour | Servings: 12 cupcakes