Lemon scented cup cakes with raspberry jam centres - Domestic Goddesses

Ingredients

• 125g of butter (room temperature)
• ½ a cup of castor sugar
• 2 large eggs
• 2 Tbsp whole milk
• Finely grated zest of one medium sized lemon
• 2 Tbsp of freshly squeezed lemon juice
• 1 cup of cake flour
• 1 tsp of baking powder
• 4 – 6 tsp of raspberry
• 85g of butter (room temperature)
• 1 cup of icing sugar, well sifted
• 2 Tbsp of milk
• 4 Tbsp of raspberry jam
• 1 tsp of lemon juice