Lemon-Raspberry Cupcakes Taste Like Spring

When you hear the words raspberry and lemon together, you can’t help getting a little excited. But when you throw in the word cupcakes, all bets are off and you know you have to have them. Even if you have to bake them yourself.
The cover of April’s Bon Appetit magazine just screamed spring to me and I made those cover cupcakes within a few days of receiving the magazine. And I’ll probably make them several more times this spring…and summer….and maybe even into fall and winter too. They were that good.
Here’s what you’ll need to make Lemon-Rasberry Cupcakes:
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
3 cups powdered sugar, divided
4 1/2 teaspoons finely grated lemon peel, divided
2 large eggs
1 1/4 cups self-rising flour
1/4 cup buttermilk
4 tablespoons fresh lemon juice, divided
12 teaspoons plus 1 tablespoon seedless raspberry jam
Fresh raspberries (for garnish)
And here’s how to make them:
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.
2) Drop 1 rounded tablespoonful batter into each muffin liner. Spoon 1 teaspoon raspberry jam over. Cover with remaining batter, dividing equally.
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.
Just an FYI: I added a bit more batter to the cupcake paper before adding the jam. Otherwise the jam sinks to the bottom. But even if the jam does sink, they are still amazingly delicious cupcakes!

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