Zingy Lemon Raspberry Cupcakes

Zingy Lemon Raspberry Cupcakes might be a good recipe to expand your dessert recipe box. This recipe serves 30 and costs 43 cents per serving. One portion of this dish contains around 3g of protein, 14g of fat, and a total of 295 calories. If you have vanillan extract, sugar, baking powder, and a few other ingredients on hand, you can make it. 1 person has tried and liked this recipe. From preparation to the plate, this recipe takes approximately 45 minutes. It is a good option if you're followi

Ingredients

• 3 cups flour
• 2 cups sugar
• 1 tablespoon baking powder
• 2 lemon zest
• 0.75 teaspoon salt
• 1 cup butter
• 4 eggs
• 1 cup milk
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• 8 ounces cream cheese
• 0.75 cup butter
• 0.5 cup raspberry jam
• 0.5 teaspoon vanilla
• 30 servings salt
• 1 drop food coloring
• 3 cups powdered sugar

Instructions

1. Preheat oven to 325 F. 2. Line cupcake pans with paper liners and spray the liners with non-stick spray. (It makes the liners peel off easier.) 3. Combine flour, sugar, baking powder, lemon zest and salt in an electric mixer. 4. Mix on low speed until combined. 5. Add the butter, mixing until just coated with flour. 6. In a bowl, whisk together eggs, milk, lemon juice and vanilla. 7. 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. 8. Divide batter evenly among liners, filling about two-thirds full. 9. Bake, rotating pan halfway through, until a cake tester inserted in the center comes out clean, 17 to 20 minutes. 10. Transfer to a wire rack to cool completely. 11. Repeat process with remaining batter. Should make about 3 12. Raspberry Cream Frosting: In the electric mixer, beat the cream cheese, butter and jam together until smooth. 13. Add the vanilla, salt and food coloring; mix until an even colored pink is reached. 14. 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. 15. Place in the refrigerator until and cupcakes are cooled and ready to be frosted. 16. Once the cupcakes are completely cool, frost the cupcakes and garnish with fresh raspberries. 17. Makes 30 cupcakes.