🧁 INSTRUCTIONS:
PREHEAT OVEN TO 350°F (175°C). LINE MUFFIN PAN WITH CUPCAKE LINERS.
MIX CAKE MIX, BUTTERMILK, OIL, EGGS, LEMON JUICE & ZEST IN A BOWL UNTIL SMOOTH.
FOLD IN FLOURED RASPBERRIES GENTLY.
DIVIDE BATTER EVENLY AMONG LINERS (ABOUT 2/3 FULL).
BAKE FOR 15–18 MINUTES OR UNTIL TOOTHPICK COMES OUT CLEAN. LET COOL COMPLETELY.
🍋 MAKE THE FROSTING:
BEAT BUTTER UNTIL CREAMY. ADD POWDERED SUGAR A LITTLE AT A TIME.
ADD LEMON JUICE, ZEST, SALT, AND CREAM IF NEEDED. BEAT UNTIL FLUFFY.
PIPE OR SPREAD FROSTING ON COOLED CUPCAKES.
🎉 DECORATE:
TOP EACH CUPCAKE WITH A FRESH RASPBERRY AND A BIT OF ZEST OR SLICE OF LEMON.
CHILL FOR 15–30 MIN TO SET IF DESIRED — THEN SERVE!
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