Recipes

Lemon-Raspberry Cupcakes

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Lemon-Raspberry Cupcakes

Lemon-Raspberry Cupcakes

amanda

Equipment

  • - Electric Mixer (with Paddle Attachment)

  • - Silicone Cupcake Liners

  • - Digital Kitchen Scale

  • - Spatula (Piece)

  • - Cupcake Pan Set

  • - Cake Decorating Piping Bags & Tips

  • - Oven Thermometer (Professional Quality)

  • - Non-Stick Cooking Spray or Baking Powder

  • - Measuring Cup Set (1 CUP & 2 CUP)

  • - Mixing Bowls (Set of 3)

  • - Digital Food Scale with Temperature Probe

Ingredients

  • 3/4 cup (12 tablespoons) 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)

Instructions

1

Instruction 1

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 flour. Add buttermilk and 2 tablespoons lemon juice; beat to blend. Beat in remaining flour.
2

Instruction 2

Drop 1 rounded tablespoonful batter into each muffin liner. Spoon 1 teaspoon raspberry jam over. Cover with remaining batter, dividing equally.
3

Instruction 3

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 tablespoons lemon juice, and 1 1/2 teaspoons lemon peel in small bowl. Spoon half of icing over 6 cupcakes. Whisk 1 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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