Cooking Instructions
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Step 1
Preheat the oven to 350 degrees F (180 degrees C). Line 18 muffin or cupcake baking pans with cupcake liners.
Step 2
In a large bowl of a standing mixer or a large bowl and a hand mixer, place the
All-Purpose Flour (220 g)
,
Granulated Sugar (150 g)
,
Baking Powder (6 g)
, and
Salt (2 g)
. Mix to combine.
Step 3
Turn the mixer on low speed and add the
Butter (180 g)
one piece at a time, until the mixture looks like wet sand. Also add
Eggs (3)
one at a time, mixing until the mixture comes together.
Step 4
Add the
Buttermilk (180 mL)
, zest from
Lemon (1/8)
and
Vanilla Extract (8 mL)
in a medium bowl. Then combine to the cupcake batter and mix until smooth.
Step 5
Divide the batter between 18 cupcake liners. Add about 1/2 tablespoon of
Raspberry Jam (240 g)
to the center of each cupcake and then swirl the jam in the batter with a toothpick or a butterknife to distribute it.
Step 6
Bake the cupcakes in the preheated oven for 18-20 minutes. Cool completely on cooling racks.
Step 7
Meanwhile, make the frosting. Using a standing mixer or a hand mixer, mix the
Cream Cheese (115 g)
and
Butter (120 g)
until smooth.
Step 8
Then add the
Powdered Confectioners Sugar (110 g)
and
Vanilla Extract (5 mL)
. Start with a slow speed then increase speed until the frosting is smooth and fluffy.
Step 9
When the cupcakes are completely cool, use a small offset spatula or a butter knife to frost the top of the cupcakes.
Step 10
To decorate, cut the candy in half with scissors.
Step 11
Place
Candy (to taste)
halves in the center of the cupcake and then place another candy around the cupcake in a circular pattern.
