Lemon Raspberry Jam Cupcakes

Name: Lemon Raspberry Jam Cupcakes
Total time: 45 min
Ingredients: 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; 1/2 cup (165g) thick raspberry preserves or jam*; 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

foryoueats.com

This delightful recipe for Lemon Raspberry Jam Cupcakes features a moist and fluffy lemon cake, filled with sweet raspberry preserves, and topped with a luscious raspberry buttercream. The perfect...

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