Lemon Raspberry Swirl Cupcakes
- 1 1/2 cups 180g all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup 115g unsalted butter, softened
- 3/4 cup 150g granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 tbsp lemon zest from about 1 large lemon
- 2 tbsp lemon juice
- 1/2 cup 120ml buttermilk
- For the Raspberry Swirl:
- 1 cup 125g fresh or frozen raspberries
- 2 tbsp granulated sugar
- 1 tsp lemon juice
- For the Lemon Frosting:
- 1/2 cup 115g unsalted butter, softened
- 2 cups 240g powdered sugar
- 1 tbsp lemon juice
- 1 tsp lemon zest
- 1 –2 tbsp heavy cream adjust for consistency
