Cupcake Recipe

I posted a picture on Facebook a few nights ago of some cupcakes I made, and got some requests for the recipe, so here you go! They're a little labor-intensive, but I promise you these babies are worth it!

Lemon Cupcakes with Raspberry Filling

Cupcakes:
3 cups self-rising flour
1/2 tsp. salt
1 cup unsalted butter, room temperature
2 cups sugar
4 eggs, room temperature (Please don't use cold eggs. Your cupcakes will thank you.)
1 tsp. vanilla extract
2 Tbsp. lemon zest (I like them a little more lemonish, so you can use more zest and/or juice if you want.)
1 cup whole milk, divided (Seriously. I only drink 2%. Whole milk is always best for baking.)
2 1/2 Tbsp. lemon juice, divided

Preheat oven to 375 degrees. Sift flour and salt together. In another bowl, beat butter and sugar until light and fluffy. Beat in eggs one at a time, then mix in vanilla and lemon zest. Gently beat flour mix into the butter mixture, one third at a time, alternating with 1/2 the milk and 1/2 the lemon juice. Beat until just combined, do not overmix. Fill cupcake tins 3/4 full and bake about 17 minutes. Let cool in pan 10 minutes before moving to cooling rack.

Filling:
1 pkg. frozen raspberries in sugar, thawed
1/3 cup sugar
3 Tbsp. cornstarch
1 tsp. lemon juice

Drain berries, saving the liquid. Add enough water to the liquid to equal 1 1/4 cups. In a saucepan, combine berry liquid, sugar, cornstarch and lemon juice; mix well. Heat and stir until mixture boils and thickens. Remove from heat and cool completely. Stir berries into cooled mixture.

I have to be honest; I'm a little stingy with my special buttercream frosting recipe, so I won't be posting that. You can Google any recipe though and it'll be almost but not quite just as good :o)

Y'all enjoy!