Lemon-Raspberry Cupcakes
Makes 12
- 3/4 cup 1 1/2 sticks unsalted butter, room temperature
- 3 cups powdered sugar, divided
- 4 1/2 tsp finely grated lemon peel, divided
- 2 large eggs
- 1 1/4 cups all-purpose flour
- 1 7/8 tsp baking powder (1+3/4+1/8)
- 5/8 tsp salt (1/2+1/8)
- 1/4 cup buttermilk
- 4 Tbs fresh lemon juice, divided
- 12 tsp plus 1 Tbs seedless raspberry jam
- Fresh raspberries (for garnish)
- Preheat oven to 350°F.
- Line 12 muffin cups with paper liners.
- Sift together the flour, baking powder, and salt; split in half and set aside.
- Using electric mixer, beat butter, 1 1/2 cups powdered sugar, and 3 tsp 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 Tbs lemon juice; beat to blend.
- Beat in remaining flour.
- Drop 1 rounded tablespoonful batter into each muffin liner.
- Spoon 1 tsp raspberry jam over.
- Cover with remaining batter, dividing equally.
- 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 Tbs lemon juice, and 1 1/2 tsp lemon peel in small bowl.
- Spoon half of icing over 6 cupcakes.
- Whisk 1 Tbs raspberry jam into remaining icing.
- Spoon over remaining cupcakes.
- Let stand until icing sets, about 30 minutes.
- Garnish with raspberries.
Cupcakes
Icing
Bon Appétit. April 2008. <http://www.bonappetit.com/recipes/quick-recipes/2008/04/lemon_raspberry_cupcakes>.