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In recent years, cupcakes have gained immense popularity as a versatile dessert option. Their single-serving size makes them convenient for parties, and their customizable nature allows bakers to experiment with various flavors and decorations. Lemon Raspberry Swirl Cupcakes, in particular, have carved out a niche for themselves, appealing to those who seek a refreshing and unique dessert that breaks away from the traditional chocolate or vanilla options.

Lemon Raspberry Swirl Cupcakes

Indulge in the refreshing taste of Lemon Raspberry Swirl Cupcakes, a perfect treat for any celebration. These delightful cupcakes blend tangy lemon with bursts of sweet raspberries, creating a beautiful marbled effect that’s as pleasing to the eye as it is to the palate. Ideal for spring and summer events, they are light and vibrant, making them a favorite for birthdays, garden parties, or simply satisfying a sweet craving. Experience the joy of baking and sharing these irresistible cupcakes!
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Ingredients
  

For the Cupcakes:

1 ½ cups all-purpose flour

1 tsp baking powder

½ tsp baking soda

¼ tsp salt

½ cup unsalted butter, softened

1 cup granulated sugar

2 large eggs

1 tsp vanilla extract

1 tbsp lemon zest (from about 1 lemon)

½ cup buttermilk

2 tbsp fresh lemon juice

For the Raspberry Swirl:

1 cup fresh raspberries (or frozen, thawed)

2 tbsp sugar

1 tsp lemon juice

For the Lemon Frosting:

½ cup unsalted butter, softened

3 cups powdered sugar

2 tbsp fresh lemon juice

1 tsp lemon zest

1-2 tbsp heavy cream (as needed for consistency)

Pinch of salt

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Line a cupcake tin with paper liners.

    Make the Raspberry Swirl: In a small saucepan over medium heat, combine the raspberries, sugar, and lemon juice. Cook for about 5 minutes, stirring gently until the raspberries break down and the mixture thickens slightly. Remove from heat and let cool.

      Prepare the Cupcake Batter: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. In a large mixing bowl, cream the softened butter and sugar until light and fluffy (about 3-4 minutes). Add eggs, one at a time, mixing well after each addition. Stir in vanilla extract and lemon zest.

        Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with buttermilk and lemon juice. Start and end with the flour mixture, mixing just until combined.

          Add the Raspberry Swirl: Spoon a tablespoon of cupcake batter into each paper liner, followed by a teaspoon of the raspberry mixture. Then, top with another tablespoon of batter. Using a toothpick or skewer, gently swirl the raspberry filling into the batter, creating a marbled effect.

            Bake the Cupcakes: Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Remove from the oven and let cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

              Make the Lemon Frosting: In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar, mixing on low speed until incorporated. Add lemon juice, lemon zest, and a pinch of salt. Beat on medium-high speed until fluffy. If the frosting is too thick, add heavy cream one tablespoon at a time until desired consistency is reached.

                Frost the Cupcakes: Once the cupcakes are completely cool, frost them generously with the lemon frosting. Optionally, you can garnish with extra raspberries or a sprinkle of lemon zest for added flair.

                  Serve and Enjoy: These delightful Lemon Raspberry Swirl Cupcakes are now ready to be enjoyed! Perfect for a spring celebration or a cozy tea time.

                    Prep Time, Total Time, Servings: 30 minutes | 1 hour | 12 cupcakes