Zingy Lemon Raspberry Cupcakes

READY IN: 50mins




  • 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.