Lemon Raspberry Cupcakes
Ingredients
Instructions
- Preheat oven to 350°F. Line a 12 cup muffin tin with paper liners.
- Using an electric mixer, beat butter, powdered sugar, and lemon zest in a large bowl until fluffy & well blended. Add eggs, beating to blend. Beat in half the flour, then buttermilk and lemon juice, then the remaining flour.
- Drop a spoonful of the cupcake batter into the bottom of each muffin cup.
- Use the back of a spoon to spread it around to the edges of the tin, otherwise the jam will go right to the bottom.
- Spoon 1 teaspoon of raspberry jam on top of the batter of each muffin cup.
- Divide remaining batter among muffin cups to top the jam.
- Bake for 18-22 minutes, until toothpick inserted into the center of a cupcake comes out clean. Cool cupcakes completely before frosting.
- To make the frosting, in a large mixing bowl, beat butter and raspberry jam together until well mixed and smooth. Add powdered sugar, 1 cup at a time, until you reach a consistency that you desire. Pipe onto cupcakes and decorate!
Nutrition & Diet Analysis (per serving)
607
kcal
30% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).