Meyer Lemon Cupcakes with Raspberry Buttercream

 

1½ cups all purpose flour

1 tsp. baking powder

¼ tsp. kosher salt

½ cup unsalted butter, softened

1 cup sugar

3 large eggs

½ cup whole milk

1 tsp. vanilla extract

3 T. Meyer lemon juice, divided

1 T. Meyer lemon zest

For the buttercream

½ cup butter, room temperature

1 tsp. vanilla

⅓ cup raspberry jam

3 cups powdered sugar

1-2 T. milk

 

Heat oven to 350F. Line cupcake tins with 15 cupcake liners. Set aside. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar on medium speed until fluffy, about 3-4 minutes. Reduce speed to low and add the eggs one at a time, mixing until just blended. Add in the vanilla, 2 T. lemon juice, and milk. Mix for 30 seconds on low. Slowly pour in the dry ingredients and the lemon zest. Mix until just combined. Divide the batter among the prepared cupcake liners, only filling them until they are about ¾ full. Bake until the tops are just dry to the touch, about 18-20 minutes. While the cupcakes are still warm, brush with the remaining lemon juice. Allow to cool completely. For the buttercream, cream together the butter, vanilla, and jam in the bowl of a stand mixer fitted with the whisk attachment, mixing until fully incorporated. With the mixer on low, add in the sugar 1 cup at a time. Drizzle in milk if frosting becomes too thick. Mix the buttercream on high for 1-2 minutes. Pipe the buttercream onto the cooled cupcakes as desired.