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Ingredients

Serving Size: 18 cupcakes

Directions

Serving Size: 18 cupcakes

Cupcakes:
Preheat oven to 350°F (180°C). Line 18 muffin tins with paper liners.
Cream butter and sugar in a large bowl with an electric mixer on medium speed until well combined.
Add eggs, one at a time, beating well after each addition. Add vanilla extract.
Sift flour, baking powder, and salt in a medium bowl. Alternate adding flour mixture and milk, beating after every addition. Mix in lemon juice. Scoop batter into prepared muffin pans.
Bake in preheated oven 20 to 22 minutes or until a toothpick inserted in centre comes out clean. Let cool in pans 5 minutes, then remove to wire rack and cool completely. Chill in fridge 30 minutes if tops are sticky.
Lemon Filling:
Combine ingredients in medium bowl. Let sit until thickened.
Assembly:
Using a sharp knife, cut a circle into the center of the cooled cupcakes to create a little hole about 1" (2.5 cm) deep. Remove top and spoon or pipe lemon filling into hole, about 2-3 tsp (10-15 mL) per cupcake. Tear off the pointy part of the top and gently press round piece back on top of filling. Refrigerate while preparing icing.
Raspberry Lemonade Icing:
Cream butter, jam and half of icing sugar in large bowl with electric mixer until light. Add evaporated milk and lemon zest if using. Beat in remaining icing sugar gradually, until a light and fluffy texture is achieved. Place in large piping bag with tip.
Ice cupcakes, garnish with sprinkles and raspberries if using.
Gluten Free Substitution:
Tip: For a Gluten Free version, follow this recipe for cupcake batter and eliminate poppy seeds. Fill and frost as directed above, ensuring other ingredients are gluten free.