Lemon Raspberry Cupcakes

What says Spring more than the taste of lemon?

Lemon Raspberry cupcakes

3/4 Cup (1 1/2 sticks) unsalted butter, room temperature
3 cups powdered sugar, divided
4 1/2 teaspoons finely grated lemon peel, divided
2 large eggs
1 1/4 cups self-rising flour
1/4 cup buttermilk
4 tablespoons fresh lemon juice, divided
12 teaspoons plus 1 tablespoon seedless raspberry jam
Fresh raspberries (for garnish)


Preheat oven to 350°
Line 12 muffin cups with paper liners.
Using electric mixer, beat butter, 1 1/2 cups powdered sugar and 3 teaspoons lemon peel in a large bowl until 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 two tablespoons lemon juice, beat to blend. Beat in remaining flour.

Drop one rounded tablespoonful batter into each muffin liner. Spoon one teaspoon raspberry jam over. Cover with remaining batter, dividing equally.

Bake cupcakes until tester inserted halfway into the centers comes out clean, about 23 minutes. Cool cupcakes in pan on rack.



Meanwhile, whisk remaining 1 1/2 cups powdered sugar, 2 tablespoons lemon juice and 1 1/2 teaspoons lemon peel in small bowl. Spoon half of icing over 6 cupcakes. Whisk one tablespoon raspberry jam into remaining icing. Spoon over remaining cupcakes. Let stand until icing sets, about 30 minutes. Garnish with raspberries.

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