Raspberry Lemon Cupcakes (Print Version)

# Ingredients:

01 - 1½ cups all-purpose flour.
02 - 1½ teaspoons baking powder.
03 - ¼ teaspoon salt.
04 - ½ cup unsalted butter, softened.
05 - 1 cup granulated sugar.
06 - 2 large eggs.
07 - 1 teaspoon vanilla extract.
08 - ½ cup milk.
09 - 1 cup fresh raspberries.
10 - 1 lemon, zested.
11 - ½ cup unsalted butter, softened (for frosting).
12 - ½ cup powdered sugar.
13 - 2 tablespoons lemon juice.
14 - 1 teaspoon lemon zest (for frosting).
15 - Fresh raspberries for garnish.
16 - Extra lemon zest for garnish.

# Instructions:

01 - Heat oven to 350°F and line muffin tin with cupcake liners.
02 - Whisk flour, baking powder, and salt in a bowl.
03 - Beat butter and sugar until fluffy, then add eggs one at a time and vanilla.
04 - Add dry ingredients alternately with milk to butter mixture, then fold in raspberries and lemon zest.
05 - Fill liners and bake 18-20 minutes until done.
06 - Beat butter until creamy, then add powdered sugar, lemon juice, and zest until smooth.
07 - Frost cooled cupcakes and top with fresh raspberries and lemon zest.

# Notes:

01 - Use fresh raspberries for best results.
02 - Organic lemons give best flavor.
03 - Can substitute other berries.

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