Lemon Cupcakes with Raspberry Buttercream

Lemon Cupcakes with Raspberry Buttercream

1 cup white sugar

1/2 cup butter

2 eggs

1 1/2 teaspoons vanilla extract

1 1/2 cups all-purpose flour
1 3/4 teaspoons baking powder

1/2 cup low-fat milk

1 lemon, juice and zest

1/2 cup butter, softened

1/2 teaspoon vanilla extract

pinch of salt
2 cups confectioners' sugar

1/4 cup seedless raspberry jam

Preheat oven to 350 degrees. Line muffin cups with paper liners. 

In a small bowl combine flour and baking powder. Set aside. Cream sugar and 1/2 cup butter in the bowl of a stand mixer until fluffy. Beat in eggs, one at a time, and mix vanilla extract into mixture with the second egg. Beat in flour and baking powder until thoroughly combined; beat in milk, lemon juice, and lemon zest to make a smooth batter. Spoon the batter into the prepared muffin cups. Bake in the preheated oven until cupcake edges are slightly golden brown and a toothpick inserted into the center of a cupcake comes out clean, 20 to 25 minutes. Cool cupcakes and frost. Makes around 12 regular size cupcakes or 24 mini cupcakes.

Frosting

Beat butter with vanilla extract and salt until smooth and creamy. Beat in confectioners' sugar, 1 cup at a time, to make a creamy frosting. Beat in raspberry jam. Spread frosting on cooled cupcakes.