Directions: |
Directions:1. Preheat oven 350º. Line two muffin pans with 15 cupcake liners and set aside.
2. In a large mixing bowl, mix together the flour, baking powder and salt and set aside.
3. In a large mixing bowl for a stand mixer, beat the butter and granulated sugar together until light and fluffy. Mix in each egg, one at a time, then vanilla extract, making sure to mix well after each ingredient. Add the lemon juice and zest, mix until well combined, then mix in the milk and sour cream until fully combined.
4. Add the dry ingredients to the wet ingredients and mix until just combined, making sure not to overbeat the batter. Use a rubber spatula or spoon to turn the batter and make sure everything is well combined.
5. Evenly distribute the batter between all 15 cupcake liners, making sure to only fill them a little more than halfway full. Bake in batches at 350º for 18-22 minutes, or until a toothpick inserted into the cupcakes comes out clean and tops spring back when lightly touched.
6. Remove from the oven, carefully remove the cupcakes from the pan and transfer to wire rack to cool. |
Directions: |
Directions:In the bowl of a stand mixer fitted with paddle attachment, or a large mixing bowl on a mixer, beat the butter until smooth. Mix in the powdered sugar, heavy cream and vanilla until combined. Add in the raspberry preserves and salt and continue mixing until well combined. Frost the cooled cupcakes as desired.
NOTE: These are especially pretty if topped with one fresh raspberry each. |
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