Ingredients & Directions

Cupcakes:
1 cup butter, at room temperature 
2 cups sugar 
4 eggs
1 teaspoon vanilla 
3 cups all-purpose flour 
2 teaspoon baking powder 
½ teaspoon salt 
grated zest and juice of a lemon 
1 cup milk, divided

Icing:
1 cup fresh raspberries (or thawed from frozen) 
1 cup butter, at room temperature 
3 cups confectioners’ sugar

Preheat oven to 375°F and line 24 muffin tins with paper liners.

In a large bowl, beat the butter, sugar and lemon zest with an electric mixer until light and fluffy. Beat in the eggs one at a time, beating after each addition. Beat in the vanilla. 

In a small bowl, stir together the flour, baking powder and salt. Add to the butter mixture a third at a time, alternating with half the milk and half the lemon juice after each of the first 2 additions of flour. Beat until just combined.

Fill the prepared tins and bake for 20 minutes, until springy to the touch. Tip the cupcakes in their tins to help them cool. Let cool completely before frosting. If you like sprinkle with colored sugar.

In the bowl of a food processor, puree the raspberries until smooth. If you like, press the mixture through a sieve to get rid of the seeds.

In a medium bowl, beat the butter and half the sugar until smooth. Add the raspberry puree, then more sugar until you have a fluffy, spreadable consistency. Spread the icing on cupcakes.
Yields: 2 dozen cupcakes

Recipe provided by Shelly Ruybalid