Raspberry Lemonade Cupcakes

Recipe from Trophy Cupcakes and Parties by Jennifer Shea (Sasquatch Books 2013) – a very fun book of creative party ideas and the perfect cupcake for any theme or event!

Lemon Cupcakes (makes 2 dozen cupcakes)
1 tablespoon plus 1 teaspoon lemon zest
¼ cup freshly squeezed lemon juice
2 ¼ cups cake flour (not self-rising)
1 ¼ cups all-purpose flour
1 tablespoon plus one teaspoon baking power
1 ¼ teaspoons salt
½ teaspoon baking soda
1 cup buttermilk
1 cup unsalted butter at room temperature
2 ¼ cups sugar
3 eggs
½ cup sour cream

Preheat oven to 350. Use cupcake liners.
Zest 2 lemons and set zest aside. Juice ¼ cup lemon juice and set aside.
In large bowl, sift together the cake flour, all-purpose flour, baking powder, salt and baking soda. Set aside.
Combine buttermilk and lemon juice in a large measuring cup with a spout. Set aside.

Combine lemon zest, butter and sugar in the bowl of a stand mixer with paddle attachment and beat at low speed until smooth and creamy. Add eggs at one time, mixing well and waiting until egg is mixed in before adding next egg. Add sour cream and mix until smooth.
Add dry ingredients, alternating with adding wet ingredients. Mix at low speed until smooth. Let batter rest for 15 minutes.
Fill cupcake liners three-quarters full, bake for 20 minutes.

Raspberry Buttercream Frosting
3 cups unsalted butter, room temperature
6 cups confectioners' sugar sifted
2 teaspoons vanilla extract
¼ teaspoon salt
1 1/2 cups thick raspberry jam

Cream the butter in a mixer until it is smooth, add sugar until well mixed, then add salt and vanilla and jam, and when all ingredients area mixed, whip for about 5 minutes.