Lemon Raspberry Cupcakes

Ingredients:

Filling:

1 ½ cups of frozen raspberries

1 Tbsp cornstarch

2 Tbsp lemon juice

¼ cup of sugar

Cake:

1 ½ cups of flour

1 tsp baking powder

½ tsp salt

1 stick of butter (melted)

1 ¼ cups of sugar

3 eggs

1 Tbsp vanilla extract

¼ cup of fresh lemon juice

1 Tbsp lemon zest

½ cup of milk

Frosting:

1 cup of butter (softened)

5 ½ cups of powdered sugar

1 Tbsp lemon zest

4 Tbsp lemon juice

¼ tsp salt

2 Tbsp heavy whipping cream

Instructions:

1. In a small saucepan, combine all ingredients and slowly bring to a boil over medium-high heat. Stir until thickened. Let cool

2. Preheat the oven to 350 degrees.

3. Whisk flour, baking powder, and salt together, then set aside.

4. Mix melted butter and sugar together until thick and yellow. Add eggs one at a time. Add vanilla, lemon juice, and lemon zest. Gradually add flour mixture and milk, alternating between the two. Be careful not to over mix. 

5. Fill baking cups with 1 level big scoop and 1 level small scoop. 

6. Bake for 15-18 minutes.

Frosting:

1. Beat the butter until creamy, longer is better. Add salt. Add powdered sugar. Add lemon juice, zest, and whipping cream. Check the consistency, and add powdered sugar if it needs thickening. 

2. Cut out little holes in the cakes and fill it with raspberry filling and the frost on top.