Lemon Raspberry Cupcakes
From pleclare 16 years ago
- 80 minutes to make
- Serves 12
These pretty cupcakes have a sweet surprise inside. Filled with a dollop of raspberry jam.
Ingredients
- 3/4c(11/2 sticks) unsalted butter,room temperature shopping list
- 3c powdered sugar,divided shopping list
- 41/2tsp finely grated lemon peel,divided shopping list
- 2 large eggs shopping list
- 11/4c self rising flour shopping list
- 1/4c buttermilk shopping list
- 4Tbs fresh lemon juice,divided shopping list
- 12tsp. plus 1 Tbs. seedless raspberry jam shopping list
- fresh raspberries for garnish shopping list
How to make it
- Preheat oven to 350. Line 12 muffin cups with paper liners. Using electric mixer,beat butter,11/2 cups powdered sugar and 3 tsp. lemon peel in a large bowl till blended;then beat until fluffy and pale yellow. Add eggs one at a time,beating to blend after each addition. Beat in half of flour. Add buttermilk and 2 Tbs. lemon juice;beat to blend Beat in remaining flour.
- Drop 1 rounded tbs. batter into each muffin liner. Spoon 1tsp raspberry jam over. Cover with remaining batter,dividing equally.
- Bake cupcakes until tester inserted halfway into centers comes out clean,about 23 mins. Cool cupcakes in pan on rack. Meanwhile,whisk remaining 11/2c powdered sugar,2Tbs. lemon juice,and 11/2tsp. lemon peel in small bowl Spoon 1/2of icing over 6 cupcakes. Whisk 1Tbs raspberry jam into remaining icing. Spoon over remaining cupcakes. Let stand till icing sets,about 30 mins. Garnish with raspberries.
The Rating
Reviewed by 9 people-
Oh, Lord.....better make these when the kids are over or I'll be eating them all myself! YUM!!!
pat2me
in Nashua loved it
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They look good you have my 5.
blueeyes68ky
in Owenton loved it
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Wow---these sound soooo good!!! :)
bakermel
in Topeka loved it
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