Lemon cupcakes with a Lemon-Raspberry Buttercream.
1/2 cup butter, softened
1/4 cup crisco
1 1/2 cups sugar
zest of one lemon plus 3 tablespoons lemon juice
1 1/2 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup milk
1/4 cup buttermilk
1 teaspoon vanilla
Lemon Raspberry Buttercream
1 cup butter softened
3 1/2 cups powdered sugar
1/2 cup raspberries
1/4 cup sugar
1 tablespoon lemon juice
1 tablespoon vanilla
1-2 tablespoons of cream if needed for consistency
Preheat oven to 350º F. Line cupcake tin with muffin cups.
Cream together butter and shortening until light and fluffy. Slowly add sugar one cup at a time, fully incorporating each cup before adding another. Add zest. Do the same with the eggs.
Sift together flour, baking powder, and salt. Combine milks, lemon juice, and vanilla into a small cup and whisk together. Add to butter and shortening mixture alternately with milk mixture, beginning and ending with dry ingredients.
Evenly distribute cake batter between cupcake tins. I used two plus 4 more. Bake for 25-30 minutes, or until a toothpick or cake tester inserted in the center comes out clean. Remove and make buttercream while cooling.
Mash raspberries in saucepan and add sugar. Bring to a boil and let simmer for 3 minutes. Take off heat and let cool. Cream together butter and ½ cup of confectioner’s sugar at a time. After each cup of sugar has been added, add 1 tablespoon of raspberry syrup and a little of the lemon juice until all mixed. Add vanilla and then beat on high for a few seconds.
Pipe on to cooled cupcakes as desired.