Foryoueats: Lemon Raspberry Jam Cupcakes

Ingredients

• Lemon Cupcakes:
• 1 and 1/2 cups (188g) all-purpose flour(spooned & leveled)
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
• 1 cup (200g) granulated sugar
• 1 Tablespoon lemon zest
• 2 large eggs, at room temperature
• 1 and 1/2 teaspoonspure vanilla extract
• 1/2 cup (120ml) whole milk or buttermilk, at room temperature
• 1/4 cup (60ml) fresh lemon juice
• Filling:
• 1/2 cup (165g) thick raspberry preserves or jam*
• Raspberry Frosting:
• 3/4 cups (12 Tbsp; 170g) unsalted butter, softened to room temperature
• 3 and 1/2 cups (420g) confectioners’ sugar
• 1 Tablespoon whole milk, at room temperature
• 1 teaspoon pure vanilla extract
• 1 teaspoon fresh lemon juice
• 1/8 teaspoon salt
• optional for garnish: fresh raspberries and lemon slices