Raspberry Lemon Cupcakes.

Ingredients:

Lemon Cupcakes

• 1/2 cup (115g) unsalted butter, softened to room temperature
• 1 cup (200g)granulated sugar
• 2 large eggs, room temperature preferred
• 2 teaspoons vanilla extract
• 1 and 1/2 cups (190g) all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup (120ml) milk
• zest + fresh juice of two medium lemons*

Raspberry Frosting

• 3/4 cups (170g) unsalted butter, softened to room temperature*
• 3 and 1/2 cups (420g) confectioners' sugar
• 3 Tablespoons (45ml) heavy cream*
• 2 teaspoons vanilla extract
• 1/4 teaspoon salt, to taste
• 1/2 cup (165g) thick raspberry preserves or jam*
• fresh raspberries and lemon slices to decorate, optional

Directions:

Preheat the oven to 350F. Line 12-count muffin pan with paper liners. Set aside.
Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar together on medium-high speed in a large bowl until creamed. About 2-3 minutes. Scrape down the sides and bottom of the bowl as needed. Add eggs and vanilla. Beat on medium-high speed until everything is combined, about 2 full minutes. Scrape down the sides and bottom of the bowl as needed. Set aside.
In a medium bowl, toss together the flour, baking powder, and salt. Slowly add the dry ingredients to the wet ingredients in 3 additions, beating on low speed after each addition. Batter will be thick. Beat in the milk, lemon zest, and lemon juice on low speed until just combined. Do not overmix this batter at any point. Spoon batter evenly into 12 cupcake liners. Bake for about 20 minutes. Check at 18 minutes, then again at 20. A toothpick inserted in the middle will come out clean when done. Remove from the oven and allow to cool completely before frosting.


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