LEMON-RASPBERRY CUPCAKES
Provided by Janet Taylor McCracken
Categories Cake Mixer Dessert Bake Kid-Friendly Quick & Easy Low Cal Raspberry Lemon Spring Birthday Edible Gift Party Potluck Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 12
Number Of Ingredients 9
Steps:
- 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.
- Drop 1 rounded tablespoonful batter into each muffin liner. Spoon 1 teaspoon raspberry jam over. Cover with remaining batter, dividing equally.
- 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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Saud Amin Khan
[email protected]I highly recommend this recipe to anyone who loves lemon and raspberry cupcakes.
Cesar Leon Lopez
[email protected]These cupcakes are the perfect treat for any occasion.
HOBBIT F F
[email protected]I love the lemon and raspberry flavors in these cupcakes. They're so refreshing.
Young Choice
[email protected]These cupcakes are so good, I could eat them every day.
Rafia q Kousar
[email protected]I'm not a baker, but these cupcakes came out perfect. Thanks for the recipe!
Anna Lopez
[email protected]These cupcakes were a big hit at my party. Everyone loved them!
Kylie Brooks
[email protected]Not too sweet, not too tart. Just right!
MR FAHIM
[email protected]Easy to make and delicious. What more could you ask for?
Rauf Bhai
[email protected]These cupcakes are amazing! They're so moist and flavorful, and the lemon and raspberry flavors are perfect together. I'll definitely be making these again.
Abiodun Oshodi
[email protected]I followed the recipe exactly, but my cupcakes didn't turn out right. They were too dense and dry. I'm not sure what went wrong.
Day Steven
[email protected]These cupcakes were just okay. The flavor was a bit bland, and the texture was a bit dry. I wouldn't recommend this recipe unless you're looking for a very simple and easy-to-make cupcake.
Rasu Rasu
[email protected]I made these cupcakes for a bake sale, and they were a huge success! Everyone loved them, and I even sold out of them before the end of the day. I'm definitely going to be making these again.
Dineo Ndlovu
[email protected]These cupcakes are so delicious! The lemon and raspberry flavors are perfectly balanced, and the cupcakes are moist and fluffy. I would definitely recommend this recipe to anyone looking for a tasty and easy-to-make cupcake.
Md nirob Hasan
[email protected]I'm not a big baker, but these cupcakes were surprisingly easy to make. The instructions were clear and concise, and I didn't have any problems following them. The cupcakes turned out great, and I'm really proud of how they came out.
Israel Escobar
[email protected]These cupcakes were a hit at my daughter's birthday party! They were moist and flavorful, and the lemon and raspberry flavors complemented each other perfectly. I will definitely be making these again.