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Vanilla Cupcakes with Lemon Cream and Raspberries

Food & Wine
  • minutes
  • Serves 14

INGREDIENTS

3/4 tsp

Lemon, zest

1

Raspberries, Fresh

3

Egg whites, large

2

Eggs, large

1/3 cup

Lemon juice, fresh

1/2 cup

Raspberry jam, seedless

2 1/2 tsp

Baking powder

1 7/8 cups

Cake flour

1 pinch

Salt

1/2 tsp

Salt

1 3/4 cups

Sugar

2 1/2 tsp

Vanilla extract, pure

3/4 cup

Milk

1 stick plus 1 tablespoon unsalted butter, softened