Preaheat oven to 180 C, line 12cupcake tins. Set aside.
In a medium bowl mix flour, bakingpowder and salt. Set aside.
In a medium bowl add butter andsugar, with an electric mixer cream together until light and fluffy.
Than add eggs, one at a time. Whiskuntil just combined, scraping sides of the bowl in between as needed.
Add in vanilla, lemon juice andmilk. Whisk for 30 seconds.
Slowly add dry ingredients and lemonzest. Whisk until just combined. Do not over-whisk it.
Divide batter evenly among 12cupcake liners. Bake for 18-20 minutes or until when inserting toothpick in themiddle of the cupcake, it comes out clean. Cool completely before frosting.
For the frosting, in a medium bowladd mascarpone cheese, icing sugar and vanilla extract. On medium speed, whisktogether until smooth. Than with the spatula fold in pureed raspberries.
Pipe raspberry mascarpone frostingover cooled lemon cupcakes. Top with extra raspberries if desired. Enjoy!
