I was not that happy with it though, the cake was a little too dense for my liking and the frosting while it tasted good, just didn't look perfect to me. I think I would definitely play around with the flavours of this cupcake, and really, they were fine, just not my preference.
1 cup butter, at room temperature
2 cups sugar
1 tsp. vanilla
3 cups all purpose flour
2 tsp. baking powder
1/2 tsp. salt
grated zest and juice of a lemon
1 cup milk, divided
Preheat oven to 375 F
In a large bowl, beat the butter, sugar and lemon zest with an electric mixer until light and fluffy. Beat in the eggs one at a time, beating after each addition. Beat in the vanilla.
In a small bowl, stir together the flour, baking powder and salt. Add to the butter mixture a third at a time, alternating with half the milk and half the lemon juice after each of the first 2 additions of flour. Beat until just combined.
Fill lined cupcake pans 3/4 full and bake for 20 minutes.
Fresh Raspberry Frosting
1 cup fresh raspberries
1 cup butter, softened
3 cups icing sugar
In a small pan bring the raspberries to a boil. Press the raspberries through a sieve to remove seeds.
In the bowl of an electric mixer beat the butter and half the sugar until smooth. Add the raspberry puree, then the rest of the sugar and beat for a minute.