Fucking Tangy Lemon Raspberry Cupcakes

Introduction:

Today, I've decided to grace you with a recipe for some fucking tangy Lemon Raspberry Cupcakes. Why, you ask? Because I'm a sucker for the zesty tang of lemons combined with the sweet burst of raspberries. Plus, I absolutely detest those other fucking cupcake recipes out there that play it safe with boring-ass flavors. So, buckle the fuck up and get ready for a flavor explosion in your mouth.

Angry Rant:

Let me tell you something, these so-called food bloggers who write generic, uninspired recipes make my blood boil. They're all about those SEO keywords and clickbait titles, but when it comes down to it, their recipes are as bland as unsalted crackers. Well, not here, not on Rage Recipes. We bring the fucking flavor, the passion, and the anger to every damn recipe we create.

Ingredients:

• 1 1/2 cups all-purpose flour (and if you dare use cake flour, I will find you)
• 1 1/2 teaspoons baking powder (make sure it's fresh, you lazy piece of shit)
• 1/4 teaspoon salt (yes, you heard me, a pinch of goddamn salt)
• 1/2 cup unsalted butter, softened (and if you even think about using margarine, I will hunt you down)
• 1 cup granulated sugar (don't skimp on this, we're not making diet cupcakes here)
• 2 large eggs (room temperature, none of that cold egg bullshit)
• 1 teaspoon vanilla extract (splurge on the good stuff, don't be cheap)
• 1/2 cup milk (whole milk, none of that watery skim milk crap)
• Zest of 1 lemon (make sure you zest that sucker like your life depends on it)
• 1 tablespoon fresh lemon juice (squeeze that lemon like it owes you money)
• 1 cup fresh raspberries (gently fold them in like they're delicate little flowers)

Instructions:

1. Preheat your damn oven to 350°F (175°C) and line a muffin tin with cupcake liners. Don't you dare forget this step, or I'll come for you.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set that shit aside.
3. In a large mixing bowl, cream together the butter and sugar until it's light and fluffy. Beating it like it owes you money.
4. Beat in the eggs, one at a time, followed by the vanilla extract, lemon zest, and lemon juice. Don't mess this up, or I'll never forgive you.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix until just combined. Don't overmix, or I will find you.
6. Gently fold in the raspberries, being careful not to smash them to a pulp. We want those juicy bursts of raspberry goodness in every bite.
7. Scoop the batter into the cupcake liners, filling each about 2/3 full. Pop those bad boys in the oven and bake for 18-20 minutes, or until a toothpick inserted comes out clean.
8. Let the cupcakes cool in the pan for a few minutes before transferring them to a wire rack to cool completely. Don't even think about frosting them while they're still warm, you impulsive maniac.
9. Once the cupcakes are completely cool, frost those fuckers with your favorite lemon buttercream or cream cheese frosting. Get creative, or I'll be sorely disappointed.
10. Sprinkle some extra lemon zest or fresh raspberries on top for a fancy-ass finish. Now, shove these Lemon Raspberry Cupcakes in your mouth and experience a taste sensation that will make you question every other cupcake you've ever eaten.

What the fuck are you still doing here? Get off your lazy ass and start baking these Lemon Raspberry Cupcakes, you culinary coward. Chop chop!