Lemon-Raspberry Cupcakes

Name: Lemon-Raspberry Cupcakes
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)

9 ingredients

3 steps

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)

Directions

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

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