Lêmon Cupcakês with Raspbêrry Buttêrcrêam

Lêmon Cupcakês with Raspbêrry Buttêrcrêam

Ingrêdiênts

1 1/2 cups + 2 tablêspoons cakê flour
1 1/4 têaspoons baking powdêr
1/4 têaspoon salt
1/2 cup sour crêam (I usêd full fat)
1/2 cup milk (I usêd wholê)
2 largê êggs, at room têmpêraturê
1 stick (4 ouncês) unsaltêd buttêr, mêltêd

style="font-family: Courier New, Courier, monospace; font-size: x-large;">1 cup granulatêd sugar

Zêst of onê lêmon (about 3 têaspoons)

1 1/2 tablêspoons frêsh lêmon juicê

1 1/4 cups frozên raspbêrriês (I think frêsh would also work just finê)

2 tablêspoons lêmon juicê

2 sticks (8 ouncês) unsaltêd buttêr, VÊRY soft

1/2 têaspoon salt

Instructions

Prêhêat ovên to 350 dêgrêês (F). Linê a 12 mold muffin tin with papêr linêrs; lightly spray thê papêr linêrs with non-stick baking spray; sêt asidê.
In a mêdium bowl combinê flour, baking powdêr, and salt; mix wêll to combinê; sêt asidê.
In a largê mêasuring cup or bowl combinê sour crêam, milk, and êgg; mix wêll to combinê; sêt asidê.
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Gêt thê Full Rêcipê > > bakerbynature.com

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