Ingredients
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3 powdered sugar
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3 cups light all-purpose flour (like White Lily)
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2 cups sugar
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1 tablespoon baking powder
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3/4 teaspoon salt
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1 cup unsalted butter, cut into 1-inch cubes
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4 eggs
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1 cup whole milk
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1 tablespoon lemon juice
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raspberry cream frosting
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8 ounces cold cream cheese
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3/4 cup room-temperature butter
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1/2 cup raspberry jam
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1/2 teaspoon vanilla
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1 pinch salt
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1 drop red food coloring
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1 cup powdered sugar
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1 teaspoon pure vanilla extract
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2 lemons, zest of
Instructions
- 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.
- Divide batter evenly among liners, filling about two-thirds full.
- Bake, rotating pan halfway through, until a cake tester inserted in the center comes out clean, 17 to 20 minutes.
- Transfer to a wire rack to cool completely.
- Repeat process with remaining batter. 
Should make about 30.
- Raspberry Cream Frosting~ 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.
- Once the cupcakes are completely cool, frost the cupcakes and garnish with fresh raspberries.
- Makes 30 cupcakes.