Raspberry Cupcakes with Meyer Lemon Buttercream

Raspberry Cupcakes
 22-24 regular cupcakes /375-350 degree oven

1 cup (2 sticks) unsalted butter, room temperature
2 cups sugar
4 large eggs
2-3/4 cups all-purpose flour
1-1/2 teaspoons baking powder
1/8 teaspoon salt
1 cup milk
2 teaspoons vanilla
1/3 cup raspberry puree
24 raspberries
1. Beat butter on high until soft, about 30 seconds.
2. Add sugar. Beat on medium-high until light and fluffy, about 3 minutes.
3. Add eggs one at a time, beat for 30 seconds between each.
4. Whisk together flour, baking powder, and salt in a bowl. Add to mixer bowl. Add the milk and vanilla. Mix to combine.
5. Puree raspberries in a food processor. Add Puree to the batter and combine.

Raspberry puree in batter

6. Scoop into cupcake papers about half to two-thirds full (depending on whether you want flat or domed cupcakes).
7. Place whole raspberries in the center of the cupcake.

Raspberries in Cupcakes

 8. Bake for 22-25 minutes until a cake tester comes out clean.
Note: These cupcakes tend to rise quite a bit and will overflow if you put too much batter in the cupcake paper. Keep it under two-thirds full. They also tend to pull away from the papers as they cool. It should be minimal if the cupcakes were baked enough and shouldn’t be an issue.
(Recipe adapted from cupcakeblog.com)

Meyer Lemon Buttercream
 2 sticks unsalted butter
3 cups powdered sugar (sifted)
1 teaspoon vanilla
1/2 teaspoon salt
juice of 1 medium sized Meyer lemon

1. Beat butter in the bowl of a standing mixer. Add powdered sugar and beat until combined.
2. Add vanilla and salt. Beat until combined.
3. Add lemon juice and beat until combined.
 Notes: If the buttercream is too soft or liquidy, add 1/2 a cup more of powdered sugar.