FOR THE LEMON CUPCAKES: – 1 and 1/2 cups (190 grams) all-purpose flour (spooned & leveled) – 1 and 1/2 teaspoons baking powder – 1/2 teaspoon salt – 1/2 cup (115 grams) unsalted butter , softened – 1 cup (200 grams) granulated sugar – 2 large eggs at room temperature – 2 teaspoons vanilla extract – 3 tablespoons (45 ml) fresh lemon juice – 2 tablespoons lemon zest (about 2 medium lemons) – 1/2 cup (120 ml) whole milk – 1/4 cup (60 grams) sour cream FOR THE RASPBERRY BUTTERCREAM: – 1 cup (230 grams) unsalted butter , softened – 3 and 1/2 cups (420 grams) powdered sugar – 1 tablespoon (15 ml) heavy cream – 1 teaspoon vanilla extract – 1/3 cup raspberry preserves (or jam) – tiny pinch of salt
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