3 cups all-purpose flour
1/2 tsp. salt
1 cup unsalted butter, room temp
2 cups sugar
4 eggs, room temp
1 tsp. vanilla extract
2 tbs. lemon zest
1 cup whole milk
2 1/2 tbs. fresh lemon juice
8 oz cream cheese, room temp
1/2 cup unsalted butter, room temp
2 tbs. vanilla extract
3+ cups powdered sugar
4 oz pureed raspberries
1 tbs. lemon zest (about one lemon)
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Step 1: Cupcakes Step One:
Preheat oven to 375 degrees (F). Whisk together flour and salt.
Step 2: Cupcakes Step Two:
In another bowl, beat unsalted butter and sugar with an electronic mixer until light and fluffy. Beat in the eggs one at a time, beating well after each addition. Mix in vanilla and lemon zest.
Step 3: Cupcakes Step Three:
Gently beat the flour mixture into the butter mixture alternating with the milk and lemon juice. Beat until just combined, not over mixing.
Step 4: Cupcakes Step Four:
Fill 30 cupcake tins with batter, 3/4 full. Bake in oven for about 17 minutes or until a toothpick inserted comes out clean. Cool in pans for about ten minutes then finish cooling on cooling rack.
Step 5: Frosting:
Using a mixer beat cream cheese, butter and vanilla. Gradually add some powdered sugar, then raspberry puree and lemon zest and add more sugar until the frosting holds strong peaks. Frost cupcakes.