How to Bake Lemon Cupcakes with Raspberry Filling

Ingredients

• 1 ½ cups (190 g) all-purpose flour
• 1 ½ tsp baking powder
• ½ tsp salt
• ½ cup (115 g) unsalted butter, softened
• 1 cup (200 g) granulated sugar
• 2 large eggs
• 2 tbsp lemon zest (from about 2 lemons)
• ½ cup (120 ml) whole milk
• 2 tbsp fresh lemon juice
• 1 cup (125 g) fresh or frozen raspberries
• ¼ cup (50 g) granulated sugar (for filling)
• 1 tbsp cornstarch
• 1 tbsp water
• 1 tsp lemon juice (for filling)
• 1 cup (230 g) unsalted butter (for frosting, softened)
• 4 cups (480 g) powdered sugar
• 2 tbsp fresh lemon juice (for frosting)
• 1 tsp lemon zest (for frosting)
• 1-2 tbsp milk (if needed for consistency)