Lemon-Raspberry Cupcakes
Delightful cupcakes featuring a perfect blend of tart lemon and sweet raspberry, filled with raspberry jam and topped with a dual-colored citrus icing. These elegant cupcakes are finished with fresh raspberries for a beautiful presentation.
Ingredients
- •¾ cup unsalted butter
- •3 cups powdered sugar
- •4½ teaspoons lemon peel
- •2 whole eggs
- •1¼ cups self-rising flour
- •¼ cup buttermilk
- •4 tablespoons lemon juice
- •12 teaspoons raspberry jam
- •12 whole fresh raspberries
Cooking Instructions
- 1.
Preheat oven to 350°F. Line 12 muffin cups with paper liners. Using electric mixer, beat butter, 1 1/2 cups powdered sugar, and 3 teaspoons lemon peel in large bowl until blended, then beat until fluffy and pale yellow. Add eggs 1 at a time, beating to blend after each addition. Beat in half of flour. Add buttermilk and 2 tablespoons lemon juice; beat to blend. Beat in remaining flour.
15 min
- 2.
Drop 1 rounded tablespoonful batter into each muffin liner. Spoon 1 teaspoon raspberry jam over. Cover with remaining batter, dividing equally.
10 min
- 3.
Bake cupcakes until tester inserted halfway into centers comes out clean, about 23 minutes. Cool cupcakes in pan on rack. Meanwhile, whisk remaining 1 1/2 cups powdered sugar, 2 tablespoons lemon juice, and 1 1/2 teaspoons lemon peel in small bowl. Spoon half of icing over 6 cupcakes. Whisk 1 tablespoon raspberry jam into remaining icing. Spoon over remaining cupcakes. Let stand until icing sets, about 30 minutes. Garnish with raspberries.
53 min
