Raspberry Lemon Heaven Cupcakes 🍋🍓 – Light, Fluffy & Heavenly

👩‍🍳 Instructions

1️⃣ Prepare the Oven 🔥

• Preheat your oven to 350°F (175°C).
• Line a muffin tin with paper muffin cups to prevent sticking and ensure easy removal.

2️⃣ Prepare the Cupcake Batter 🍰

1. In a large bowl, cream the butter and sugar together until light and fluffy, about 2–3 minutes.
2. Add the eggs one at a time, beating well after each addition.
3. Stir in the milk, lemon juice, lemon zest, and vanilla extract until smooth.
4. In a separate bowl, sift together the flour, baking powder, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.

3️⃣ Make the Raspberry Filling 🍓

1. In a small saucepan, cook the raspberries and sugar over medium heat for about 5 minutes, until the raspberries break down and the mixture thickens slightly.
2. Use a blender or fork to puree the mixture, then set it aside to cool.

4️⃣ Bake the Cupcakes 🍰

1. Divide the cupcake batter evenly among the muffin tin, filling each cup about ¾ full.
2. Place 1 teaspoon of raspberry puree in the center of each cupcake, gently pressing it into the batter.
3. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
4. Allow the cupcakes to cool in the pan for a few minutes, then transfer them to a wire rack to cool completely.

5️⃣ Prepare the Whipped Cream (Optional) 🧴

1. In a mixing bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.
2. Once the cupcakes have cooled, pipe or spread the whipped cream on top of each cupcake.

6️⃣ Serve and Enjoy 🍽️

• Garnish with fresh raspberries or lemon slices for a beautiful finish.
• Serve immediately, or refrigerate for a bit to keep the whipped cream cool and fresh!
  

  🌟 Tips & Variations