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
✅ 2 tsp pure vanilla extract
✅ 1/2 cup whole milk
✅ 1 tbsp lemon zest
✅ 12 raspberries
✅ 2 cups of cream cheese frosting
✅ 1/2 cup of creamy cupcake filling
Instructions:
1️⃣ Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2️⃣ In a medium bowl, whisk together the flour, baking powder, and salt.
3️⃣ In a large bowl, beat the butter and sugar until light and fluffy. Then, beat in the eggs, one at a time, followed by the vanilla extract.
4️⃣ Gradually mix in the dry ingredients, alternating with the milk.
5️⃣ Stir in the lemon zest and divide the batter evenly among the cupcake liners.
6️⃣ Bake for 20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
7️⃣ While cupcakes are cooling, cut a small hole into the center of each cupcake and fill with the creamy filling.
8️⃣ Frost the cupcakes with the cream cheese frosting, place a raspberry on top, and garnish with a bit more lemon zest.
[Prep Time: 30 minutes | Cooking Time: 20 minutes | Total Time: 50 minutes | Calories: 350 | Servings: 12]