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

Ready In 45 Minutes

Servings: 30

Cooking Instructions

Step 1

  • Preheat oven to 325 F.
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Step 2

  • Line cupcake pans with paper liners and spray the liners with non-stick spray. (It makes the liners peel off easier.)
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Step 3

  • Combine flour, sugar, baking powder, lemon zest and salt in an electric mixer.
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Step 4

  • Mix on low speed until combined.

Step 5

  • Add the butter, mixing until just coated with flour.
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Step 6

  • In a bowl, whisk together eggs, milk, lemon juice and vanilla.
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Step 7

  • 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.
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Step 8

  • Divide batter evenly among liners, filling about two-thirds full.

Step 9

  • Bake, rotating pan halfway through, until a cake tester inserted in the center comes out clean, 17 to 20 minutes.
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  • Length: 17 minutes

Step 10

  • Transfer to a wire rack to cool completely.
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Step 11

  • Repeat process with remaining batter. Should make about 3

Step 12

  • Raspberry Cream Frosting: In the electric mixer, beat the cream cheese, butter and jam together until smooth.
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Step 13

  • Add the vanilla, salt and food coloring; mix until an even colored pink is reached.
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Step 14

  • 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.
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Step 15

  • Place in the refrigerator until and cupcakes are cooled and ready to be frosted.
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Step 16

  • Once the cupcakes are completely cool, frost the cupcakes and garnish with fresh raspberries.
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Step 17

  • Makes 30 cupcakes.
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