Name: Raspberry Lemon Heaven Cupcakes
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 1 1/2 tsp baking powder; 1/4 tsp salt; 1/2 cup unsalted butter, softened; 1 cup granulated sugar; 2 large eggs; 1 tsp vanilla extract; 1/2 cup milk; 1 cup fresh raspberries; Zest of 1 lemon; 1/2 cup unsalted butter, softened; 1/2 cup powdered sugar; 2 tbsp lemon juice; 1 tsp lemon zest; Fresh raspberries, for garnish; Lemon zest, for garnish

Can I use frozen raspberries for this recipe?

Preheat the Oven: Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
Prepare Dry Ingredients: In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
Cream Butter and Sugar: In a large bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
Combine Ingredients: Gradually add the flour mixture to the butter mixture, alternating with milk, beginning and ending with the flour mixture. Fold in raspberries and lemon zest.
Bake Cupcakes: Divide the batter evenly among the cupcake liners. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Let cool completely on a wire rack.
Prepare Frosting: Beat butter until creamy. Gradually add powdered sugar, lemon juice, and lemon zest, beating until smooth and fluffy.
Frost and Garnish: Frost the cooled cupcakes with the lemon cream frosting. Garnish with fresh raspberries and lemon zest.

Yes, you can use frozen raspberries in this recipe. Just make sure to thaw and drain them thoroughly before adding them to the batter to avoid excess moisture. Gently fold them into the batter to prevent breaking the raspberries apart too much.

Can I make these cupcakes ahead of time?

Absolutely! You can bake the cupcakes and store them at room temperature for up to 2 days or refrigerate them for up to 5 days. If you plan to make them further in advance, freeze the unfrosted cupcakes and add the frosting after thawing.

How do I adjust the recipe for dietary restrictions?

To make these cupcakes dairy-free, you can substitute the milk with a non-dairy milk such as almond, soy, or oat milk, and use a dairy-free butter alternative. For a gluten-free version, use a gluten-free all-purpose flour blend. Keep in mind that these substitutions may slightly alter the texture and flavor of the cupcakes.

What can I do if my frosting is too runny?

If your lemon cream frosting turns out too runny, try adding more powdered sugar, a little at a time, until you achieve the desired consistency. Make sure the butter is well-creamed and the frosting is mixed thoroughly. If the frosting has been refrigerated, let it come to room temperature and rewhip it before using.