The Witchery

In my typical fashion of not doing what everybody else does.... today is my birthday - I baked cupcakes to bring into work. Yes, I know... other people are supposed to bring me baked goods, but it's a quality control thing. So, with no further ado...


Raspberry Lemon Mini Cupcakes

Ingredients

3 1/2 cups of all-purpose flour
2 teaspoons of baking powder
1 teaspoon of baking soda
1/2 teaspoon of salt
1 cup of butter, softened
1 1/2 cups of granulated sugar
2 teaspoons of vanilla extract
3 eggs
16 oz container of sour cream
2 teaspoons of lemon zest
10 oz jar seedless raspberry jam

Directions

Preheat the oven to 350°F. Line three mini cupcake tins with small paper bake cups; set aside.

In a medium bowl, combine the flour, baking powder, baking soda and salt; set aside.

In a stand mixer, beat butter 30 seconds. Add granulated sugar and vanilla and beat until fluffy. Add the eggs, one at a time, beating well after each addition.

Alternately add flour mixture and sour cream, beating on low speed after each addition just until combined. Stir in lemon zest.

Fill each muffin cup about 3/4 to the top. Bake for about 18 minutes or until a toothpick inserted in centers comes out clean. Cool completely.

Attach a long, round tip to a piping bag, and fill the bag with jam. Using the tip, poke a hole in the top of each cupcakes and fill with jam.

Frosting

1 (8 ounce) package cream cheese, softened
1/4 cup butter
3 tablespoons lemon juice
2 teaspoons lemon zest
1 teaspoon vanilla extract
5 cups powdered sugar

Beat cream cheese, butter, lemon juice, lemon rind, and vanilla together until smooth and fluffy. Add confectioners' sugar in 2 additions. Beat until creamy. Add more icing sugar or juice as needed for easy spreading or piping.