*I used 1/2 cup unsalted butter & 1/4 cup salted butter. If you use all unsalted butteradd 1/4 teaspoon salt to the frosting while mixing to balance the sweetness.
Instructions
To make the cupcakes
Preheat the oven to 350 degrees and add liners to a 12 well cupcake pan. Set aside.
In a large bowl, or the bowl of your stand mixer, add the butter and sugar and mix on medium-high until creamed. Scrape down the sides of the bowl as needed. This should take about 2-3 minutes.
Add in the eggs and vanilla and continue mixing for another 2 minutes until fully combined. Set aside.
To a medium bowl, add in the flour, baking powder, and salt. Toss it together (I use a whisk).
Add the dry ingredients, slowly, to the wet ingredients in three equal additions. Beat on low after each addition.
Add in the milk, lemon zest, and lemon juice and beat on low until just combined.
Scoop the batter evenly into your prepared cupcake liners (I like to use a cookie scoop).
Bake for 18 minutes; check them with a toothpick to see if it comes out clean. If not, bake another 2 minutes and check again.
Remove and let cool completely. (I popped mine in the fridge to speed up the process – I was baking at 10:30 again, like I seem to do these days)
To make the frosting
Add the room temp butter to a large bowl or the bowl of your stand mixer and beat on medium for 3-4 minutes until fully smooth and creamy.
Add in the powdered sugar, heavy cream, vanilla with the mixer going on low. Once added, turn the speed up to high and beat for one minute.
Add in the raspberry jam and beat until thick and creamy. Taste test and see if you need a pinch more salt – that’s a matter of preference. Add more powdered sugar if the frosting is too thin.
Frost your cooled cupcakes and garnish with some extra raspberries.