Lemon Raspberry Cupcakes
- 3 cups light all-purpose flour
- 2 cups sugar
- 1 Tb. baking powder
- Zest of 2 lemons
- 3/4 tsp. salt
- 1 cup (2 sticks) unsalted butter, cut into 1-inch cubes
- 4 eggs
- 1 cup whole milk
- 1 Tb. lemon juice
- 1 tsp. pure vanilla extract
- 8 oz. cold cream cheese
- ¾ cup room-temperature butter
- ½ cup raspberry jam (“spreadable fruit” is thicker and easier to work with)
- ½ tsp. vanilla
- Pinch of salt
- 1 drop red food coloring
- 3+ cups powdered sugar
- Produce
- Lemons, Zest of (2)
- Cooking & Baking
- All-purpose flour, light (3 cups)
- Baking powder (1 Tb.)
- Food coloring, red (1 drop)
- Powdered sugar (3 cups)
- Salt (3/4 tsp.)
- Salt (1 Pinch)
- Sugar (2 cups)
- Vanilla (1/2 tsp.)
- Vanilla extract, pure (1 tsp.)
- Drinks
- Lemon juice (1 Tb.)
- Dairy
- Butter, unsalted (1 cup)
- Butter (3/4 cup)
- Cream cheese (8 oz.)
- Whole milk (1 cup)
- Refrigerated
- Eggs (4)
- Other
- ½ cup raspberry jam (“spreadable fruit” is thicker and easier to work with)
Preparation
Read recipe preparation on aspicyperspective.com
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Recipe Stats
Published February 7, 2011 (2 years ago).
19 people saved this recipe.
