Ingredients

The following ingredients have 12 Servings
  • For the cupcakes
  • 1/2 cup 1 stick unsalted butter, at room temp
  • 1 cup sugar
  • 2 eggs (at room temp)
  • 2 teaspoons vanilla extract
  • 1 1/2 cups flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup milk (I used 2%)
  • zest + juice of two lemons (approx. 2 Tablespoons juice)
  • For the frosting
  • 3/4 cup butter* (at room temp)
  • 3 1/2 cups powdered sugar
  • 3 Tablespoons heavy cream
  • 2 teaspoons vanilla extract
  • 1/2 cup thick raspberry jam or preserves
  • *I used 1/2 cup unsalted butter & 1/4 cup salted butter. If you use all unsalted butter

Instruction

  • To make the cupcakes
  • Preheat the oven to 350 degrees and add liners to a 12 well cupcake pan. Set aside.
  • In a large bowl, or the bowl of your stand mixer, add the butter and sugar and mix on medium-high until creamed. Scrape down the sides of the bowl as needed. This should take about 2-3 minutes.
  • Add in the eggs and vanilla and continue mixing for another 2 minutes until fully combined. Set aside.
  • To a medium bowl, add in the flour, baking powder, and salt. Toss it together (I use a whisk).
  • Add the dry ingredients, slowly, to the wet ingredients in three equal additions. Beat on low after each addition.
  • Add in the milk, lemon zest, and lemon juice and beat on low until just combined.
  • Scoop the batter evenly into your prepared cupcake liners (I like to use a cookie scoop).
  • Bake for 18 minutes; check them with a toothpick to see if it comes out clean. If not, bake another 2 minutes and check again.
  • Remove and let cool completely. (I popped mine in the fridge to speed up the process – I was baking at 10:30 again, like I seem to do these days)
  • To make the frosting
  • Add the room temp butter to a large bowl or the bowl of your stand mixer and beat on medium for 3-4 minutes until fully smooth and creamy.
  • Add in the powdered sugar, heavy cream, vanilla with the mixer going on low. Once added, turn the speed up to high and beat for one minute.
  • Add in the raspberry jam and beat until thick and creamy. Taste test and see if you need a pinch more salt – that’s a matter of preference. Add more powdered sugar if the frosting is too thin.
  • Frost your cooled cupcakes and garnish with some extra raspberries.