Lemon Cupcakes with Raspberry Buttercream
INGREDIENTS
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Yield: about 15 cupcakes
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For the cupcakes:
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1 1/2 cups all-purpose flour
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1 tsp. baking powder
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1/2 tsp. salt
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1/2 cup (1 stick) butter, melted
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1 1/4 cups sugar
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3 large eggs
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1 tsp. vanilla extract
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1 tsp. lemon extract
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1/4 cup lemon juice
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1 tbsp. lemon zest
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1/2 cup milk
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***For the frosting:***
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6 oz. fresh raspberries, washed and patted dry
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1/2 cup butter, softened
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pinch of salt
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1 tsp. raspberry extract
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3 1/2 cups powdered sugar
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