Lemon-Raspberry Cupcakes
Serves: 2
Mohammad Wiegand
1 January 1970
Based on User reviews:
48
Spice
49
Sweetness
51
Sourness
41
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
3 cups
Powdered Sugar (divided)4.5 tsps
Lemon Peel (finely grated, divided)2 large
Egg1.25 cups
Flour (self-rising)1 cup
Buttermilk4 tbsps
Lemon Juice (fresh, divided)Directions:
1
Preheat oven to 350°F
2
Line 12 muffin cups with paper liners
3
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
4
Add eggs 1 at a time, beating to blend after each addition
5
Beat in half of flour
6
Add buttermilk and 2 tablespoons lemon juice; beat to blend
7
Beat in remaining flour
8
Drop 1 rounded tablespoonful batter into each muffin liner
9
Spoon 1 teaspoon raspberry jam over
10
Cover with remaining batter, dividing equally
11
Bake cupcakes until tester inserted halfway into centers comes out clean, about 23 minutes
12
Cool cupcakes in pan on rack
13
Meanwhile, whisk remaining 1 1/2 cups powdered sugar, 2 tablespoons lemon juice, and 1 1/2 teaspoons lemon peel in small bowl
14
Spoon half of icing over 6 cupcakes
15
Whisk 1 tablespoon raspberry jam into remaining icing
16
Spoon over remaining cupcakes
17
Let stand until icing sets, about 30 minutes
18
Garnish with raspberries
19
Preheat oven to 350°F
20
Line 12 muffin cups with paper liners
21
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
22
Add eggs 1 at a time, beating to blend after each addition
23
Beat in half of flour
24
Add buttermilk and 2 tablespoons lemon juice; beat to blend
25
Beat in remaining flour
26
Drop 1 rounded tablespoonful batter into each muffin liner
27
Spoon 1 teaspoon raspberry jam over
28
Cover with remaining batter, dividing equally
29
Bake cupcakes until tester inserted halfway into centers comes out clean, about 23 minutes
30
Cool cupcakes in pan on rack
31
Meanwhile, whisk remaining 1 1/2 cups powdered sugar, 2 tablespoons lemon juice, and 1 1/2 teaspoons lemon peel in small bowl
32
Spoon half of icing over 6 cupcakes
33
Whisk 1 tablespoon raspberry jam into remaining icing
34
Spoon over remaining cupcakes
35
Let stand until icing sets, about 30 minutes
36
Garnish with raspberries