Ingredients: 3 cups light all-purpose flour (like White Lily),2 cups sugar,1 tablespoon baking powder,2 Zest of lemons,3/4 teaspoon salt,1 cup (2 sticks) unsalted butter, cut into 1- inch cubes,4 eggs,1 cup whole milk,1 tablespoon lemon juice,1 teaspoon pure vanilla extract,8 ounces cold cream cheese,3/4 cup room-temperature butter,1/2 cup raspberry jam,1/2 teaspoon vanilla,of salt,1 drop red food coloring,3 cups +powdered sugar
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 3
- 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.
