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Raspberry Lemon Cupcakes

A Spicy Perspective
  • 50 minutes
  • Serves 30

INGREDIENTS

2

Lemons, Zest of

1

Raspberries, Fresh

4

Eggs, large

1 tbsp

Lemon juice

1/2 cup

Raspberry jam

3 cups

All-purpose flour

1 tbsp

Baking powder

1/2 tsp

Baking soda

1/4 cup

Corn starch

1

drop Food coloring, red

3 cups

Powdered sugar

3/4 tsp

Salt

1 pinch

Salt

2 cups

Sugar

1/2 tsp

Vanilla

1 tsp

Vanilla extract, pure

1 cup

Butter, unsalted

3/4 cup

Butter

8 oz

Cream cheese

1 cup

Whole milk