Lemon-Raspberry Cupcakes

Lemon-Raspberry Cupcakes
Photo by James Wojcik

Ingredients

  • 4 ½ teaspoons finely grated lemon peel
  • ¾ cup unsalted butter
  • ¼ cup buttermilk
  • Fresh raspberries
  • 15 teaspoons seedless raspberry jam
  • 2 large eggs
  • 1 ¼ cups self-rising flour
  • + 2 more ingredients
    • 3 cups powdered sugar
    • 4 tablespoons fresh lemon juice

Preheat oven to 350°F. Line 12 muffin cups with paper liners. Using electric mixer, beat butter, 1 1/2 cups powdered sugar, and 3 teaspoons 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 f...

View full recipe at Epicurious

Comments

Variations on Lemon-Raspberry Cupcakes

  • Lemon-Raspberry Cupcakes
    • 1 (16-ounce) package angel food cake mix
    • 1 teaspoon vanilla extract
    • 3 1/2 tablespoons fresh lemon juice, divided
    • +4 other ingredients

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