Raspberry Lemon Heaven Cupcakes in 45 Min

Instructions:

1. Preheat the oven to 350°F (175°C) and line a 12-cup standard muffin tin with paper cupcake liners.
2. In a small bowl, toss the fresh raspberries with 1 tablespoon of the measured flour until lightly coated.
3. Cream the softened butter and granulated sugar with the lemon zest using a hand mixer or stand mixer until pale and fluffy.
4. Beat in the eggs one at a time, then stir in the lemon juice.
5. Whisk together the remaining flour, baking powder, and salt.
6. Alternate adding the dry ingredients and the whole milk to the butter mixture, stirring until just combined.
7. Gently fold in the floured raspberries using a spatula.
8. Divide the batter evenly among the liners, filling them about 3/4 full.
9. Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean.
10. Cool completely in the pan for 10 minutes before transferring to a wire rack.
11. Beat the cream cheese and butter together until smooth and lump-free.
12. Gradually add powdered sugar, lemon juice, and zest on low speed, then increase to high for 2 minutes until stiff peaks form.
13. Pipe the frosting onto cooled cupcakes and garnish with a single fresh raspberry.