Lemon Cupcake with Raspberry Frosting

These lemon cupcakes with raspberry frosting are perfect for the summer.

Batter

2 1/4 cups all-purpose flour

2 1/4 tsp baking powder

1/2 tsp salt

4 eggs

2 cups sugar

1 tsp vanilla extract

3 Tbsp of lemon zest

1 cup milk

1/4 cup buttermilk

1 1/2 sticks unsalted butter, cubed

Preheat oven to 350°F. This recipe makes a little over 2 dozen cupcakes

Combine flour, baking powder and salt in a small bowl and set aside

In a large bow, beat eggs on high speed until thickened and turns into a light yelow color. Gradually add sugar, then vanilla and lemon zest

Add the dry ingredients a cup at a time and beat until all the flour is incorporated, scraping bowl as needed.

In a small pot, heat milk and butter until butter is melted. While the mixer is running, gradually add the warm milk mixture to batter; beating just until combined. (This is a thin batter)

Fill cupcake liners about 2/3

Bake for 17-20 minutes or until top you can insert a toothpick inserted and it comes out clean.

Then let cool before you frost them ​

Frosting

1/4 cup unsalted butter

1/4 cup shortening

3 1/2 cups powdered sugar

2 tablespoons milk

1/2 raspberry jam( or to taste)

Beat butter until light and creamy. In a seperate bowl sift your powdered sugar to get ride of lumps. Then gradually add half your powdered sugar to your butter (mixer on low speed). Add your shortening then your raspberry jam. Mix until completely incorporated. Then add the rest of your powdered sugar and milk. MIx until it is nice and smooth.