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Export 10 ingredients for grocery delivery
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.
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