Lemon Cupcakes

1/2 c. unsalted butter, room temp
1 c. sugar
2 lg eggs, room temp
2 tsp. vanilla
1  1/2  c. all-purpose flour
2 tsp baking powder
1/2 tsp salt
1/2 c. milk
zest and juice of 2 medium lemons

Preheat the oven to 350F. Line 12-count muffin pan with paper liners. Set aside.

Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar together on medium-high speed in a large bowl until creamed, about 2-3 minutes. Scrape down the sides and bottom of the bowl as needed. Add eggs and vanilla. Beat on medium-high speed until everything is combined, about 2 full minutes. Scrape down the sides and bottom of the bowl as needed. Set aside.

In a medium bowl, toss together the flour, baking powder, and salt. Slowly add the dry ingredients to the wet ingredients in 3 additions, beating on low speed after each addition. Batter will be thick. Beat in the milk, lemon zest, and lemon juice on low speed until just combined. Do not overmix this batter at any point. Spoon batter evenly into 12 cupcake liners. Bake for 18-20 minutes.  A toothpick inserted in the middle will come out clean when done. Remove from the oven and allow to cool completely before frosting.

Fill with lemon curd or raspberry filling and top with lemon cream cheese frosting.
or
Fill with strawberry filling and top with strawberry-lemon buttercream





from      http://sallysbakingaddiction.com/2014/07/17/raspberry-lemon-cupcakes/