Lemon Raspberry Cupcakes

INGREDIENTS

• For the Cupcakes:
• 3 cups light all-purpose flour
 (like White Lily)
• 2 cups sugar
• 1 Tb. baking powder
• Zest of 2 lemons
• 3/4 tsp. salt
• 1 cup (2 sticks) unsalted butter, cut into 1-inch cubes
• 4 eggs
• 1 cup whole milk
• 1 Tb. lemon juice
• 1 tsp. pure vanilla extract
• For the Raspberry Frosting:
• 8 oz. cold cream cheese
• ¾ cup room-temperature butter
• ½ cup raspberry jam ("spreadable fruit" is thicker and easier to work with)
• ½ tsp. vanilla
• Pinch of salt
• 1 drop red food coloring
• 3+ cups powdered sugar