Lemon and Raspberry are a match made in Heaven. Not only do the flavors marry, but the colors look fantastic together as well. What I love about these cupcakes is how easy they are, given the fact that they have an exciting raspberry center and awe-inspiring flavor profile. The frosting is what really hits home with these cupcakes. A beautiful pink raspberry buttercream with a hint of lemon, topped with fresh zest and berries.  These are sure to impress. 

 This recipe makes 12 cupcakes

 1 ¼ Cups (162g) All-Purpose Flour

1 ¼ Tsp (5g) Baking Powder

¼ Tsp (1g) Baking Soda

½ Tsp (3g) Salt

1 Stick (1/2 Cup, 8Tbs, 113g) Unsalted Butter at Room Temperature

¾ Cup (150g) Granulated Sugar

2 Large Room Temperature Eggs

1 Tsp (4g) Vanilla Extract

1 Tbs (6g) Freshly Grated Lemon Zest

½ Cup (113g) Room Temperature Plain Yogurt (full fat)

1/3 Cup (97g) Raspberry Preserves

   For the Frosting:

2 Sticks (1 Cup, 16Tbs, 226g) Unsalted Butter at Room Temperature

1/3 Cup (97g) Raspberry Preserves

¼ Tsp Salt

1 Tsp (4g) Vanilla Extract

2 ½ Cups (315g) Confectioner’s Sugar

Fresh Raspberries and Lemon Zest for Garnish

Directions:

1.     Preheat oven to 350 Degrees F (175 C) and line a cupcake pan with paper liners. 

2.     In a bowl, combine the flour, baking powder, baking soda and salt and set aside. In the bowl of a stand mixer with the paddle attachment or a large bowl with a hand mixer, cream the butter and sugar together on medium speed for 3 minutes, until light. 

3.     Add the eggs, one at a time and once fully incorporated, add the vanilla, lemon zest and yogurt. 

4.     Add the flour mixture and mix gently until just combined, finishing with a rubber spatula. 

5.     Divide the batter into the cupcake pan, filling each one about 2/3 of the way full. Tap the pan on the counter to release any air bubbles and bake for 20-23 minutes, until the tops spring back when lightly touched or a cake tester inserted in the center comes out clean. Cool in the pan for 5 minutes then transfer to a cooling rack to cool completely. 

6.     For the frosting, beat the butter on high speed for 4 minutes in the bowl of a stand mixer with the paddle attachment or a large bowl with a hand mixer until very light. 

7.     Add the raspberry preserves, salt and lemon zest and combine. 

8.     Add the confectioner’s sugar ½ cup at a time, fully incorporating before adding the next ½ cup. Once the sugar is all added, beat the frosting on high for about 10 seconds. 

9.     To assemble, place the 1 cup of raspberry preserves in a piping bag with a small round tip, insert the tip into the center of the cupcakes from the top and pipe about 1 Tbs of the preserves into the center of each cupcake. Put the frosting in a separate piping bag with a large star tip and pipe mounds of frosting on each cupcake, then top with fresh lemon zest and a raspberry. 

-Store in an airtight container at room temperature for up to 3 days, or freeze for up to 3 weeks.