Lemon Raspberry Delight (Print Version)

# Ingredients:

01 - 1 cup fresh raspberries.
02 - 2 large eggs.
03 - 1 teaspoon vanilla extract.
04 - ½ cup milk.
05 - 1 lemon, zested.
06 - 1½ cups regular flour.
07 - ½ cup softened unsalted butter.
08 - 1 cup plain sugar.
09 - 1½ teaspoons rising powder.
10 - ¼ teaspoon table salt.
11 - ½ cup unsalted butter, at room temperature (for frosting).
12 - ½ cup fine powdered sugar.
13 - 2 tablespoons fresh lemon juice.
14 - 1 teaspoon extra lemon zest (for frosting).
15 - A few fresh raspberries for topping.
16 - A bit of extra lemon zest for finishing.

# Instructions:

01 - Turn the oven to 350°F and get your muffin tin ready by placing liners in it.
02 - In one bowl, stir together the flour, salt, and baking powder.
03 - Cream together the butter with sugar until fluffy, then mix in eggs one by one and the vanilla.
04 - Mix dry ingredients into the butter mixture a little at a time, swapping with milk, then gently fold in raspberries and lemon zest.
05 - Spoon batter into liners and bake for 18–20 minutes, or until a tester comes out clean.
06 - Whip butter until soft, then mix in powdered sugar, lemon juice, and zest until smooth and creamy.
07 - Spread or pipe frosting onto cool cupcakes, top off with raspberries, and sprinkle with lemon zest.

# Notes:

01 - Pick fresh raspberries for the best taste.
02 - Organic lemons bring out more flavor.
03 - You can swap in different berries if you want.

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