Lemon Cupcakes with Raspberry Jam Filling

I am the oldest of 7 children. I love baking and cooking with my family. I love exploring new recipes and trying new flavors. In my family we do a lot of camping/ outdoor recipes. I am usually the go to for my siblings cakes and desserts. My family tries to explore new recipes all the time.

Prep Time: 20mnCook Time: 20mn

Total Time: 40mn

subheading: CAKE INGREDIENTS:

3 cups cake flour

½ teaspoons salt

1 ½ teaspoons baking powder

½ teaspoon baking soda

2 lemons (zest only)

1 cup milk

¼ cup lemons juice

¼ cup vegetable oil

1 tablespoon lemon extract

1 ½ sticks unsalted butter, softened

1 ½ cups sugar

4 large eggs

subheading: RASPBERRY JAM INGREDIENTS:

1 ½ cups raspberries (if frozen make sure they are thawed, or fresh raspberries)

½ cup sugar

1 tablespoon lemon juice

2 tablespoons water

2 tablespoons cornstarch

subheading: LEMON BUTTERCREAM FROSTING INGREDIENTS:

2 sticks unsalted butter, softened

4 to 5 cups powdered sugar

3 teaspoons lemon extract

3 tablespoons milk

Dash of salt

Directions at centercutcook.com

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