You can keep the oven temperature the same and just reduce the baking time to 10 to 14 minutes.

The best way would be to use freeze-dried raspberries instead of jam. You can blend 1 cup (about 1 ounce) into a fine powder, strain the powder through a fine mesh sieve to remove the seeds, and mix that into the frosting. You will need to use a little extra heavy cream to get it to the right consistency.

Is there a way I can make the frosting more raspberry flavored and less sweet? It’s very good as is, but I’m wondering if there’s somehow to add an extra kick of the berry with the lemon while keeping the same consistency.

Thank you, Dianna! I believe I used the Wilton 1M piping tip for these cupcakes.

One of the best cupcakes I have ever eaten. I will definitely make these again!

The lemon cake part of this recipe is great. The raspberry buttercream is nearly perfect, other than being way too sweet, at least for my palate.

It would be fine to use cake flour, it will likely make the cupcakes taller and softer. It is lighter than all-purpose flour though, so you will want to use 3 extra tablespoons of cake flour. Or you can use my lemon cupcake recipe here that uses cake flour. Hope that helps!