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Lemon Raspberry Cupcakes that you can try at your dessert bakery or at home. These cupcakes are a perfect balance of tangy and sweet, featuring a moist lemon-flavored cake with fresh raspberry filling, topped with a creamy lemon buttercream frosting. Ingredients For the Cupcakes: 1 ¾ cups all-purpose flour 1 cup granulated sugar ½ teaspoon baking powder ¼ teaspoon baking soda ½ teaspoon salt ½ cup unsalted butter, at room temperature 2 large eggs, at room temperature 1 lemon (zest and juice) 1 teaspoon vanilla extract ½ cup buttermilk, at room temperature ½ cup raspberries, fresh or frozen (if frozen, do not thaw) For the Raspberry Filling: 1 cup raspberries, fresh or frozen ¼ cup granulated sugar 1 tablespoon lemon juice 2 teaspoons cornstarch mixed with 2 teaspoons water For the Lemon Buttercream Frosting: 1 cup unsalted butter, at room temperature 4 cups powdered sugar, sifted 2 tablespoons lemon juice 1 tablespoon lemon zest 1 teaspoon vanilla extract 2-4 tablespoons heavy cream or milk A pinch of salt Instructions Cupcakes: Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners. Mix Dry Ingredients: In a bowl, whisk together flour, baking powder, baking soda, and salt. Cream Butter and Sugar: In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in lemon zest, lemon juice, and vanilla extract. Combine: Alternately add dry ingredients and buttermilk to the butter mixture, starting and ending with dry ingredients. Fold in raspberries gently. Bake: Fill cupcake liners 2/3 full with batter. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Cool completely. Raspberry Filling: Cook Raspberries: In a saucepan over medium heat, combine raspberries, sugar, and lemon juice. Bring to a simmer. Thicken: Add cornstarch mixture, stirring constantly, until the filling has thickened. Remove from heat and cool completely. Lemon Buttercream Frosting: Beat Butter: In a large bowl, beat butter until creamy. Add Ingredients: Gradually add powdered sugar, lemon juice, lemon zest, vanilla extract, and a pinch of salt. Add heavy cream or milk as needed to reach desired consistency. Assembly: Fill Cupcakes: Once cupcakes are cool, use a knife or cupcake corer to remove a small piece from the center of each cupcake. Fill with raspberry filling. Frost: Pipe or spread lemon buttercream frosting over the cupcakes. Decorate: Garnish with fresh raspberries and lemon zest, if desired.

I am sorry for my stupid ai.Here is the recipe,hope you like it. Lemon Raspberry Cupcakes that you can try at your dessert bakery or at home. These cupcakes are a perfect balance of tangy and sweet, featuring a moist lemon-flavored cake with fresh raspberry filling, topped with a creamy lemon buttercream frosting. Ingredients For the Cupcakes: 1 ¾ cups all-purpose flour 1 cup granulated sugar ½ teaspoon baking powder ¼ teaspoon baking soda ½ teaspoon salt ½ cup unsalted butter, at room temperature 2 large eggs, at room temperature 1 lemon (zest and juice) 1 teaspoon vanilla extract ½ cup buttermilk, at room temperature ½ cup raspberries, fresh or frozen (if frozen, do not thaw) For the Raspberry Filling: 1 cup raspberries, fresh or frozen ¼ cup granulated sugar 1 tablespoon lemon juice 2 teaspoons cornstarch mixed with 2 teaspoons water For the Lemon Buttercream Frosting: 1 cup unsalted butter, at room temperature 4 cups powdered sugar, sifted 2 tablespoons lemon juice 1 tablespoon lemon zest 1 teaspoon vanilla extract 2-4 tablespoons heavy cream or milk A pinch of salt Instructions Cupcakes: Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners. Mix Dry Ingredients: In a bowl, whisk together flour, baking powder, baking soda, and salt. Cream Butter and Sugar: In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in lemon zest, lemon juice, and vanilla extract. Combine: Alternately add dry ingredients and buttermilk to the butter mixture, starting and ending with dry ingredients. Fold in raspberries gently. Bake: Fill cupcake liners 2/3 full with batter. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Cool completely. Raspberry Filling: Cook Raspberries: In a saucepan over medium heat, combine raspberries, sugar, and lemon juice. Bring to a simmer. Thicken: Add cornstarch mixture, stirring constantly, until the filling has thickened. Remove from heat and cool completely. Lemon Buttercream Frosting: Beat Butter: In a large bowl, beat butter until creamy. Add Ingredients: Gradually add powdered sugar, lemon juice, lemon zest, vanilla extract, and a pinch of salt. Add heavy cream or milk as needed to reach desired consistency. Assembly: Fill Cupcakes: Once cupcakes are cool, use a knife or cupcake corer to remove a small piece from the center of each cupcake. Fill with raspberry filling. Frost: Pipe or spread lemon buttercream frosting over the cupcakes. Decorate: Garnish with fresh raspberries and lemon zest, if desired.

@@Lifecontroller2024 I was just teasing you, but thank you very much! I must try this.

youre welcome XD

Lemon Raspberry Cupcakes that you can try at your dessert bakery or at home. These cupcakes are a perfect balance of tangy and sweet, featuring a moist lemon-flavored cake with fresh raspberry filling, topped with a creamy lemon buttercream frosting. Ingredients For the Cupcakes: 1 ¾ cups all-purpose flour 1 cup granulated sugar ½ teaspoon baking powder ¼ teaspoon baking soda ½ teaspoon salt ½ cup unsalted butter, at room temperature 2 large eggs, at room temperature 1 lemon (zest and juice) 1 teaspoon vanilla extract ½ cup buttermilk, at room temperature ½ cup raspberries, fresh or frozen (if frozen, do not thaw) For the Raspberry Filling: 1 cup raspberries, fresh or frozen ¼ cup granulated sugar 1 tablespoon lemon juice 2 teaspoons cornstarch mixed with 2 teaspoons water For the Lemon Buttercream Frosting: 1 cup unsalted butter, at room temperature 4 cups powdered sugar, sifted 2 tablespoons lemon juice 1 tablespoon lemon zest 1 teaspoon vanilla extract 2-4 tablespoons heavy cream or milk A pinch of salt Instructions Cupcakes: Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners. Mix Dry Ingredients: In a bowl, whisk together flour, baking powder, baking soda, and salt. Cream Butter and Sugar: In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in lemon zest, lemon juice, and vanilla extract. Combine: Alternately add dry ingredients and buttermilk to the butter mixture, starting and ending with dry ingredients. Fold in raspberries gently. Bake: Fill cupcake liners 2/3 full with batter. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Cool completely. Raspberry Filling: Cook Raspberries: In a saucepan over medium heat, combine raspberries, sugar, and lemon juice. Bring to a simmer. Thicken: Add cornstarch mixture, stirring constantly, until the filling has thickened. Remove from heat and cool completely. Lemon Buttercream Frosting: Beat Butter: In a large bowl, beat butter until creamy. Add Ingredients: Gradually add powdered sugar, lemon juice, lemon zest, vanilla extract, and a pinch of salt. Add heavy cream or milk as needed to reach desired consistency. Assembly: Fill Cupcakes: Once cupcakes are cool, use a knife or cupcake corer to remove a small piece from the center of each cupcake. Fill with raspberry filling. Frost: Pipe or spread lemon buttercream frosting over the cupcakes. Decorate: Garnish with fresh raspberries and lemon zest, if desired.

Lemon Raspberry Cupcakes that you can try at your dessert bakery or at home. These cupcakes are a perfect balance of tangy and sweet, featuring a moist lemon-flavored cake with fresh raspberry filling, topped with a creamy lemon buttercream frosting. Ingredients For the Cupcakes: 1 ¾ cups all-purpose flour 1 cup granulated sugar ½ teaspoon baking powder ¼ teaspoon baking soda ½ teaspoon salt ½ cup unsalted butter, at room temperature 2 large eggs, at room temperature 1 lemon (zest and juice) 1 teaspoon vanilla extract ½ cup buttermilk, at room temperature ½ cup raspberries, fresh or frozen (if frozen, do not thaw) For the Raspberry Filling: 1 cup raspberries, fresh or frozen ¼ cup granulated sugar 1 tablespoon lemon juice 2 teaspoons cornstarch mixed with 2 teaspoons water For the Lemon Buttercream Frosting: 1 cup unsalted butter, at room temperature 4 cups powdered sugar, sifted 2 tablespoons lemon juice 1 tablespoon lemon zest 1 teaspoon vanilla extract 2-4 tablespoons heavy cream or milk A pinch of salt Instructions Cupcakes: Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners. Mix Dry Ingredients: In a bowl, whisk together flour, baking powder, baking soda, and salt. Cream Butter and Sugar: In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in lemon zest, lemon juice, and vanilla extract. Combine: Alternately add dry ingredients and buttermilk to the butter mixture, starting and ending with dry ingredients. Fold in raspberries gently. Bake: Fill cupcake liners 2/3 full with batter. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Cool completely. Raspberry Filling: Cook Raspberries: In a saucepan over medium heat, combine raspberries, sugar, and lemon juice. Bring to a simmer. Thicken: Add cornstarch mixture, stirring constantly, until the filling has thickened. Remove from heat and cool completely. Lemon Buttercream Frosting: Beat Butter: In a large bowl, beat butter until creamy. Add Ingredients: Gradually add powdered sugar, lemon juice, lemon zest, vanilla extract, and a pinch of salt. Add heavy cream or milk as needed to reach desired consistency. Assembly: Fill Cupcakes: Once cupcakes are cool, use a knife or cupcake corer to remove a small piece from the center of each cupcake. Fill with raspberry filling. Frost: Pipe or spread lemon buttercream frosting over the cupcakes. Decorate: Garnish with fresh raspberries and lemon zest, if desired.

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Thank you for watching!!

thank you for sharing 😮