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1
Preheat oven to 325u00b0F.
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2
Line cupcake pans with paper liners and spray the liners with non-stick spray. (It makes the liners peel off easier.).
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3
Combine flour, sugar, baking powder, lemon zest and salt in an electric mixer. Mix on low speed until combined.
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4
Add the butter, mixing until just coated with flour.
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5
In a bowl, whisk together eggs, milk, lemon juice and vanilla.
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6
With the mixer on medium speed, add the wet ingredients in 3 parts, scraping down the sides of bowl before each addition; beat until ingredients are incorporated but do not over-beat.
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7
Divide batter evenly among liners, filling about two-thirds full.
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8
Bake, rotating pan halfway through, until a cake tester inserted in the center comes out clean, 17 to 20 minutes.
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9
Transfer to a wire rack to cool completely.
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10
Repeat process with remaining batter. a Should make about 30.
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11
Raspberry Cream Frosting~ In the electric mixer, beat the cream cheese, butter and jam together until smooth.
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12
Add the vanilla, salt and food coloring; mix until an even colored pink is reached.
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13
Turn the mixer on low and add the powdered sugar a little at a time to avoid a sugar cloud. Then turn the mixer up until the frosting is smooth.
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14
Place in the refrigerator until and cupcakes are cooled and ready to be frosted.
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15
Once the cupcakes are completely cool, frost the cupcakes and garnish with fresh raspberries.
