Raspberry Lemon Cupcakes

• Preheat oven to 325° F. Line cupcake pans with paper liners and spray the liners with nonstick baking spray. (It makes the liners peel off easier.)
• Combine the flour, corn starch, sugar, baking powder, baking soda, lemon zest and salt in an electric mixer. Mix on low speed until combined. Add the butter, mixing until just coated with flour.
• In a separate bowl, whisk together eggs, milk, lemon juice, and vanilla. With the mixer on medium speed, add the wet ingredients in 3 parts, scraping down the sides of bowl before each addition. Beat until the ingredients are incorporated, but do not over-beat.
• Divide the batter evenly among liners, filling about two-thirds full. Bake until a cake tester inserted in the center comes out clean, about 18 to 20 minutes. Transfer to a wire rack to cool completely. Repeat the process with remaining batter.

For the Frosting:

• In the electric mixer, beat the cream cheese, butter and jam together until smooth. Add the vanilla, salt and food coloring. Mix until an even colored pink is reached.
• Turn the mixer on low and add the powdered sugar, a little at a time, to avoid a sugar cloud. Then turn the mixer up until the frosting is smooth. Place in the refrigerator until and cupcakes are cooled and ready to be frosted. Once the cupcakes are completely cool, frost the cupcakes and garnish with fresh raspberries.