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Ingredients
- For the Cupcakes:
- Ingredients
- 3 cups light all-purpose flour (like White Lily)
- 2 cups sugar
- 1 Tb. baking powder
- Zest of 2 lemons
- 3/4 tsp. salt
- 1 cup (2 sticks) unsalted butter, cut into 1-inch cubes
- 4 eggs
- 1 cup whole milk
- 1 Tb. lemon juice
- 1 tsp. pure vanilla extract
- For the Raspberry Frosting:
- 8 oz. cold cream cheese
- 3/4 cup room-temperature butter
- 1/2 cup raspberry jam (“spreadable fruit” is thicker and easier to work with)
- 1/2 tsp. vanilla
- Pinch of salt
- 1 drop red food coloring
- 3 + cups powdered sugar
Preparation
Step 1
Preheat oven to 325° F.
Line cupcake pans with paper liners and spray the liners with non-stick spray. (It makes the liners peel off easier.)
Combine flour, sugar, baking powder, lemon zest and salt in an electric mixer. Mix on low speed until combined.
Add the butter, mixing until just coated with flour.
In a bowl, whisk together eggs, milk, lemon juice and vanilla.
With the mixer on medium speed, add the wet ingredients in 3 parts, scraping down the sides of bowl before each addition; beat until ingredients are incorporated but do not over-beat.
Repeat process with remaining batter.
Should make about 30.
In the electric mixer, beat the cream cheese, butter and jam together until smooth.
Add the vanilla, salt and food coloring; mix until an even colored pink is reached.
Turn the mixer on low and add the powdered sugar a little at a time to avoid a sugar cloud. Then turn the mixer up until the frosting is smooth.
Place in the refrigerator until and cupcakes are cooled and ready to be frosted.