Step 1

Preheat oven to 350F.

Step 2

In medium bowl, mix flour, baking powder and salt; set aside dry ingredients.

Step 3

In a large bowl, using an electric mixer, beat together the butter and sugar until light and fluffy. Add in eggs, one at a time. Mix in the zest and juice of the lemon and the vanilla.

Step 4

Alternately add in the flour mixture and milk, about half at a time, beating just until blended.

Step 5

Divide batter evenly into a lined muffin tin, until each is about half to two-thirds full. Bake at 350F for 20 to 25 minutes or until a toothpick inserted in center comes out clean.

Step 6

Remove cupcakes from pans and cool on a wire rack. While cupcakes are cooling, prepare buttercream.

Step 7

In a large mixing bowl whip the 3 sticks of butter with an electric mixer until fluffy. Gradually add in the powdered sugar until it is all combined.

Step 8

Next whip in the vanilla extract and raspberry jam. Whip in the milk 1 tablespoon at a time until desired consistency.

Step 9

Pipe frosting onto cooled cupcakes and garnish as desired.