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Meyer Lemon Cupcakes with Raspberry Buttercream

Joanne Eats Well With Others
  • minutes
  • Serves 15

INGREDIENTS

3 tbsp

Meyer lemon, juice

1 tbsp

Meyer lemon, zest

3

Eggs, large

1/3 cup

Raspberry jam

1 1/2 cups

All purpose flour

1 tsp

Baking powder

1/4 tsp

Kosher salt

3 cups

Powdered sugar

1 cup

Sugar

2 tsp

Vanilla

1/2 cup

Butter, unsalted

1/2 cup

Butter

1 tbsp

Milk

1/2 cup

Whole milk