Delicious and Refreshing Raspberry Lemonade Cupcakes Recipe

Indulge in the flavors of summer with these raspberry lemonade cupcakes. A moist lemon cupcake filled with a sweet raspberry jam, topped with a tangy lemon cream cheese frosting. These cupcakes are the perfect treat for any summer gathering or picnic.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 1 cup sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup buttermilk
• Zest of 1 lemon
• 1/4 cup fresh lemon juice
• 1/4 cup raspberry jam

Directions

1. Preheat oven to 350°F and line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, baking powder, and salt.
3. In a separate bowl, cream together butter and sugar until light and fluffy.
4. Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
5. Mix in buttermilk, lemon zest, and lemon juice until combined.
6. Slowly add dry ingredients to wet ingredients, mixing until just combined.
7. Fill each cupcake liner 2/3 full with batter.
8. Place a spoonful of raspberry jam in the center of each cupcake batter.
9. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
10. Let cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
11. Prepare the lemon cream cheese frosting by beating together cream cheese, butter, lemon zest, and powdered sugar until smooth.
12. Frost cooled cupcakes with lemon cream cheese frosting and garnish with a fresh raspberry.
13. Serve and enjoy!

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