Lemon Raspberry cupcakes
Recipe: #40424
April 02, 2023
Categories: Desserts, Cupcakes, Oven Bake Buttermilk, Butter/Margarine, more
"Recipe source: Bon Appetit (April 2008)"
Ingredients
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.