Mash 1 cup of fresh raspberries with a fork or briefly blend until smooth. For a seedless frosting, strain the puree through a fine mesh sieve.

In a large bowl, beat ½ cup of softened unsalted butter with an electric mixer until it’s creamy and smooth.

Add ¼ cup raspberry jam and the mashed raspberries to the butter. Beat until the sweet and tart flavors are fully combined.

Stir in 1 teaspoon vanilla extract, 1 tablespoon fresh lemon juice, and a pinch of salt to brighten and balance the flavors.

Gradually mix in 2 cups of sifted powdered sugar on low speed to avoid a sugar cloud. Then beat on high until fluffy and spreadable. Adjust thickness with extra powdered sugar if too thin or a splash of non-dairy milk if too thick.

Spread or pipe onto cooled cupcakes, cakes, or cookies. Store leftovers in an airtight container in the fridge for up to one week. Before using again, bring to room temperature and whip briefly for best texture.