Directions:
Preheat your oven to 350°F (175°C) and prepare a muffin pan with cupcake liners.
In a separate bowl, whisk together the flour, baking powder, and salt, then set aside.
In a large mixing bowl, beat the butter and granulated sugar together until creamy and light. Add the eggs one at a time, mixing well after each. Stir in the vanilla extract.
Gradually add the dry ingredients to the butter mixture, alternating with the milk. Start and end with the dry ingredients. Gently fold in the raspberries and lemon zest.
Scoop the batter evenly into the cupcake liners. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely on a wire rack.
To make the frosting, whip the butter until light and fluffy. Gradually blend in the powdered sugar, lemon juice, and lemon zest until smooth and creamy.
Once the cupcakes have cooled, top with the lemon cream frosting. Garnish with fresh raspberries and a sprinkle of lemon zest.
Prep Time: 20 minutes | Cooking Time: 20 minutes | Total Time: 40 minutes
Kcal: 300 kcal | Servings: 12 cupcakes