Zingy Lemon Raspberry Cupcakes

Preheat oven to 325°F.

Line cupcake pans with paper liners and spray the liners with non-stick spray. (It makes the liners peel off easier.)

Combine flour, sugar, baking powder, lemon zest and salt in an electric mixer. Mix on low speed until combined.

Add the butter, mixing until just coated with flour.

In a bowl, whisk together eggs, milk, lemon juice and vanilla.

With the mixer on medium speed, add the wet ingredients in 3 parts, scraping down the sides of bowl before each addition; beat until ingredients are incorporated but do not over-beat.

Divide batter evenly among liners, filling about two-thirds full.

Bake, rotating pan halfway through, until a cake tester inserted in the center comes out clean, 17 to 20 minutes.

Transfer to a wire rack to cool completely.

Repeat process with remaining batter. 
This should make about 30 cupcakes.

For the raspberry cream frosting:

In the electric mixer, beat the cream cheese, butter and jam together until smooth. Add the vanilla, salt and food coloring; mix until an even-colored pink is reached.

Turn the mixer on low and add the powdered sugar a little at a time to avoid a sugar cloud. Then turn the mixer up until the frosting is smooth.

Place in the refrigerator until the cupcakes are cooled and ready to be frosted.

Once the cupcakes are completely cool, frost the cupcakes and garnish with fresh raspberries.

Makes 30 cupcakes.