Lemon Raspberry cupcakes

30m
Prep Time
20m
Cook Time
50m
Ready In

Recipe: #40424

April 02, 2023



"Recipe source: Bon Appetit (April 2008)"

Original is 12 servings

Nutritional

  • Serving Size: 1 (298.7 g)
  • Calories 439.5
  • Total Fat - 6.3 g
  • Saturated Fat - 1.4 g
  • Cholesterol - 151.2 mg
  • Sodium - 7162.5 mg
  • Total Carbohydrate - 88.2 g
  • Dietary Fiber - 2.2 g
  • Sugars - 72.5 g
  • Protein - 10.6 g
  • Calcium - 337.2 mg
  • Iron - 2.3 mg
  • Vitamin C - 32.3 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Preheat oven to 350 degrees F.

Step 2

Line 12 muffin cups with paper liners.

Step 3

In the bowl of an electric mixer beat the butter with 1 -1/2 cups powder sugar and 3 teaspoons lemon peel, beating until blended and then beat until fluffy and pale yellow. Add eggs 1 at a time, beating after each addition. Beat in half of the flour and the n add the buttermilk and 2 tablespoons lemon juice, beat to blend and then beat in the rest of the flour.

Step 4

Drop 1 tablespoon of batter into each muffin cup; spoon 1 teaspoon raspberry jam on top and then cover with remaining batter, dividing evenly among the muffin cups.

Step 5

Bake for 20-25 minutes or until tester (we use a toothpick) comes out clean when inserted into center of a cupcake. Cool on rack.

Step 6

Meanwhile in a bowl whisk together 1 1/2 cups powdered sugar, 2 tablespoons lemon juice and 1 1/2 teaspoons lemon peel. Spoon half of the icing over 6 cupcakes. With the rest of the icing batter whisk in 1 tablespoon raspberry jam in the icing and spoon the pink icing over the remaining cupcakes. Let stand until icing sets -- this will take 30 minutes. Garnish with fresh raspberries, if desired.

Tips


No special items needed.

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