Raspberry Lemon Cupcakes

INGREDIENTS (12 cupcakes)

• 1 ¼ Cups (162g) All-Purpose Flour
• 1 ¼ Tsp (5g) Baking Powder
• ¼ Tsp (1g) Baking Soda
• ½ Tsp (3g) Salt
• 1 Stick (1/2 Cup, 8Tbs, 113g) Unsalted Butter at Room Temperature
• ¾ Cup (150g) Granulated Sugar
• 2 Large Room Temperature Eggs
• 1 Tsp (4g) Vanilla Extract
• 1 Tbs (6g) Freshly Grated Lemon Zest
• ½ Cup (113g) Room Temperature Plain Yogurt (full fat)
• 1/3 Cup (97g) Raspberry Preserves

 For the Frosting:

• 2 Sticks (1 Cup, 16Tbs, 226g) Unsalted Butter at Room Temperature
• 1/3 Cup (97g) Raspberry Preserves
• ¼ Tsp Salt
• 1 Tsp (4g) Vanilla Extract
• 2 ½ Cups (315g) Confectioner’s Sugar
• Fresh Raspberries and Lemon Zest for Garnish

DIRECTIONS

1. Preheat oven to 350 Degrees F (175 C) and line a cupcake pan with paper liners. 
2. In a bowl, combine the flour, baking powder, baking soda and salt and set aside. In the bowl of a stand mixer with the paddle attachment or a large bowl with a hand mixer, cream the butter and sugar together on medium speed for 3 minutes, until light. 
3. Add the eggs, one at a time and once fully incorporated, add the vanilla, lemon zest and yogurt. 
4. Add the flour mixture and mix gently until just combined, finishing with a rubber spatula. 
5. Divide the batter into the cupcake pan, filling each one about 2/3 of the way full. Tap the pan on the counter to release any air bubbles and bake for 20-23 minutes, until the tops spring back when lightly touched or a cake tester inserted in the center comes out clean. Cool in the pan for 5 minutes then transfer to a cooling rack to cool completely. 
6. For the frosting, beat the butter on high speed for 4 minutes in the bowl of a stand mixer with the paddle attachment or a large bowl with a hand mixer until very light. 
7. Add the raspberry preserves, salt and lemon zest and combine. 
8. Add the confectioner’s sugar ½ cup at a time, fully incorporating before adding the next ½ cup. Once the sugar is all added, beat the frosting on high for about 10 seconds. 
9. To assemble, place the 1 cup of raspberry preserves in a piping bag with a small round tip, insert the tip into the center of the cupcakes from the top and pipe about 1 Tbs of the preserves into the center of each cupcake. Put the frosting in a separate piping bag with a large star tip and pipe mounds of frosting on each cupcake, then top with fresh lemon zest and a raspberry. 

NOTES

• Store in an airtight container at room temperature for up to 3 days, or freeze for up to 3 weeks.