There’s something timeless about the marriage of lemon and raspberry. This combination, bright with citrus and mellowed by sweet-tart berries, reminds me of summer garden parties and linen-covered tables under flowering trees. When I was a child, my grandmother used to host Sunday brunches in the spring. She believed every gathering needed something baked with lemon—her signature citrus twist—because, as she always said, “Lemon makes the heart feel light.” These Raspberry Lemon Cream-Filled Cupcakes are an homage to those memories. They’re more than just a dessert; they are joyful, tender bites of nostalgia. The lemon cupcakes are fluffy and light, infused with fresh zest and juice. Tucked inside each one is a ripple of vibrant raspberry filling and a creamy mascarpone-based surprise. Topped with a soft swirl of lemon buttercream and a few bright berries, they look like something straight out of a patisserie window.   Whether you're planning a bridal shower, looking for the perfect spring picnic dessert, or simply treating yourself to something bright and beautiful, these cupcakes will hit the spot.