Name: Raspberry Lemon Heaven Cupcakes
Ingredients: 1.5 cups all purpose flour, lightly spooned and leveled; 1 teaspoon baking powder; 0.25 teaspoon baking soda; 0.5 teaspoon fine salt; 0.75 cups granulated sugar; 2 large eggs, room temperature; 0.5 cups unsalted butter, melted and cooled slightly; 0.5 cups plain yogurt or sour cream, room temperature; 0.33 cups milk, room temperature; 2 tablespoons fresh lemon zest, packed; 3 tablespoons fresh lemon juice; 1 teaspoon pure vanilla extract; 1 cup fresh or frozen raspberries; 1 tablespoon lemon juice; 1 cup unsalted butter, room temperature; 3-3.5 cups powdered sugar, sifted; 1 teaspoon vanilla; 1 pinch salt

Raspberry Lemon Heaven Cupcakes

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Author: Olivia Bennett

Ingredients

Scale

1.5 cups all purpose flour, lightly spooned and leveled
1 teaspoon baking powder
0.25 teaspoon baking soda
0.5 teaspoon fine salt
0.75 cups granulated sugar
2 large eggs, room temperature
0.5 cups unsalted butter, melted and cooled slightly
0.5 cups plain yogurt or sour cream, room temperature
0.33 cups milk, room temperature
2 tablespoons fresh lemon zest, packed
3 tablespoons fresh lemon juice
1 teaspoon pure vanilla extract
1 cup fresh or frozen raspberries
1 tablespoon lemon juice
1 cup unsalted butter, room temperature
3–3.5 cups powdered sugar, sifted
1 teaspoon vanilla
1 pinch salt

Instructions

Baking the Cupcakes
Making the Raspberry Frosting
Frosting the Cupcakes

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