Lemon Cupcakes with Rasberry Buttercream
INGREDIENTS
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For the cupcakes:
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1½ cups all-purpose flour
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1 tsp. baking powder
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½ tsp. salt
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½ cup (1 stick) butter, melted
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1¼ cups sugar
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3 large eggs
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1 tsp. vanilla extract
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1 tsp. lemon extract
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¼ cup lemon juice
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1 tbsp. lemon zest
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½ cup milk
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For the frosting:
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6 oz. fresh raspberries, washed and patted dry
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½ cup butter, softened
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pinch of salt
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1 tsp. raspberry extract
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3½ cups powdered sugar
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Additional ingredients:
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Lemon slices and additional raspberries for garnish, if desired
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