• Preheat your oven to 350 degrees. Line the cupcake tray with liners. Your ingredients should be at room temperature.
• Add butter and sugar into a large mixing bowl. Using a mixer, beat for about 2 minutes until just combined. Add lemon zest, vanilla, almond, lemon juice, and brandy if using. Beat for an additional minute just to incorporate. Do not overmix your batter.
• Add the eggs one at a time while beating at low speed.
• Add the sifted flour one cup at a time, alternating with the milk.
• Fill cupcake papers about 3/4 the way up. I like using an ice cream scoop.
• Bake for about 18 minutes or until the cupcakes are springy to the touch. Be careful not to burn.

Almond Frosting

• Add butter and shortening into a large mixing bowl. Using a mixer, beat until light and fluffy. For about 8 to 10 minutes.
• Add almond extract and cream of tartar.
• Slowly add the sifted powder sugar alternating with the milk. If you are adding more milk, make sure to add 1 tbsp at a time.

Raspberry Jam

• Add raspberries and sugar into a bowl and let it sit for about 10 to 15 minutes.
• Preheat a medium saucepan over medium heat. Add all the ingredients and cook for about 8 minutes or until the mixture thickens.
• Let it cool before using.