Lemon Cupcakes With Raspberry Lemon Cream Cheese Frosting

Cupcakes:

3 cups all-purpose flour

1/2 tsp. salt

1 cup unsalted butter, room temp

2 cups sugar

4 eggs, room temp

1 tsp. vanilla extract

2 tbs. lemon zest

1 cup whole milk

2 1/2 tbs. fresh lemon juice

Frosting:

8 oz cream cheese, room temp

1/2 cup unsalted butter, room temp

2 tbs. vanilla extract

3+ cups powdered sugar

4 oz pureed raspberries

1 tbs. lemon zest (about one lemon)

Preheat oven to 375 degrees (F). Whisk together flour and salt.

In another bowl, beat unsalted butter and sugar with an electronic mixer until light and fluffy. Beat in the eggs one at a time, beating well after each addition. Mix in vanilla and lemon zest.

Gently beat the flour mixture into the butter mixture alternating with the milk and lemon juice. Beat until just combined, not over mixing.

Fill 30 cupcake tins with batter, 3/4 full. Bake in oven for about 17 minutes or until a toothpick inserted comes out clean. Cool in pans for about ten minutes then finish cooling on cooling rack.

Using a mixer beat cream cheese, butter and vanilla. Gradually add some powdered sugar, then raspberry puree and lemon zest and add more sugar until the frosting holds strong peaks. Frost cupcakes.