For The Cake:
Makes 12 Regular Sized Cupcakes
5 Tbs. Unsalted Butter, at room temperature
3/4 Cup Sugar
1 Tsp. Vanilla
2 Eggs
1 1/2 Cup Cake Flour,
1/4 Tsp. Salt
2/3 Cup Buttermilk
1 Cup Fresh Raspberries
Preheat oven to 350 degrees F. Line your cupcake pans with paper liners.
Cream together the butter and sugar on a medium high speed until light and fluffy. This will take a few minutes! Then add the vanilla. Once the vanilla is incorporated, at the eggs, one at a time. Don't forget to scrape the sides of the bowl after adding the ingredients.
In another bowl, sift together flour, baking powder, and salt.
Slowly add the dry ingredients in three separate increments, alternating with the buttermilk. Mix until combined, then gently fold in the raspberries.
Scoop the batter into the cupcake pans, filling each about 2/3 full. Bake for 18-20 minutes, until a toothpick inserted comes out clean.
Allow the cupcakes to cool in the pans for 10 minutes, then transfer onto a rack to cool.
For The Frosting:
Makes Enough for 12 Regular Sized Cupcakes
1/2 Cup Solid Vegetable Shortening
1/2 Cup Butter, at room temperature
2 Tbs. Lemon Juice
1 Tsp. Lemon Zest
4 Cups Confectioner's sugar, Sifted
Cream the shortening and butter with an electric mixer until light and fluffy. Add Lemon Juice and zest; beat well. Gradually add the Confectioners Sugar, one cup at a time, beating well on medium speed. Be sure to scrape the sides and bottom of the bowl!
Enjoy!!
