Lemon Cupcakes with Jam Filling

2 cups cake flour
1.5 tsp baking powder
1/2 tsp salt
1 1/2 cup sugar
1 stick butter, room temp
4 eggs
3/4 cup buttermilk
1/2 cup lemon juice
lemon zest

Mix flour, powder, and salt in a bowl.  In a separate bowl, cream butter and sugar until light and fluffy.  Beat in eggs one at a time.  Beat in flour mixture and buttermilk alternately.  Mix in lemon juice and zest.  Bake at 350 for 20 minutes.  Makes 18 cupcakes.

raspberry jam
whipped cream

After cupcakes have cooled, use a small knife to cut a cone-shaped segment from the top of the cupcake.  Trim off the bottom, fill the hole with jam, and cover with remainder.  Top with whipped cream and berries.