Raspberry Vanilla Cupcakes

1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup granulated sugar
1/2 cup vegetable oil
2 eggs
1 teaspoon vanilla extract
1/2 cup milk
1/3 cup raspberry preserves
Lemon Cream

In a small bowl, mix together flour, baking powder and salt.

In a large bowl, whisk together sugar, oil, eggs and vanilla extract until smooth. Alternately whisk in flour mixture and milk, making three additions of flour mixture and two of milk, beating until smooth.

Scoop batter into 12 muffin cups lined with paper liners. Bake in preheated 350 degree F oven 20 to 25 minutes or until golden brown and tops of cupcakes spring back when lightly touched. Let cool in pan on rack 10 minutes. Remove from pan and cool completely on rack.

Remove paper liners from cupcakes. Slice cupcakes in half horizontally. Spread bottoms with raspberry preserves, replacing tops. Top filled cupcakes with Lemon Cream and garnish with raspberries. Serve immediately.

Makes 12 cupcakes.

Lemon Cream:

In a bowl, using an electric mixer, beat together 2/3 cup whipping cream, 3 tablespoons powdered sugar and 1 teaspoon lemon zest just until stiff peaks form. Gently fold 1/2 cup commercial or homemade lemon curd into whipped cream mixture. Spread or dollop over cooled cupcakes just before serving.

Makes about 2 cups.

Source: 125 Best Cupcake Recipes by Julie Hasson