Lemon Raspberry cupcakes

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.