LEMON-YOGURT CUPCAKES WITH RASPBERRY JAM
Steps:
- Preheat oven to 350°F. Brush standard muffin tins with butter; dust with flour, tapping out excess. Whisk together flour, baking soda, baking powder, and salt.
- With an electric mixer on medium speed, whisk egg whites until soft peaks form. Add 1/2 cup granulated sugar; whisk until peaks are stiff and glossy but not dry (do not overbeat). Transfer mixture to a large bowl.
- In another bowl, with an electric mixer on medium-high speed, cream butter until smooth. Add remaining 3/4 cup granulated sugar and the zest; beat until pale and fluffy. Add yolks, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Mix in lemon juice and vanilla. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of yogurt, and beating until just combined after each. Whisk one third of the egg-white mixture into batter to lighten, then gently fold in remaining whites.
- Divide batter evenly among prepared cups, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes.
- To finish, use a serrated knife (and a gentle sawing motion) to slice each cupcake twice horizontally to make three even layers. Spread a thin layer of jam (about 1 teaspoon) on each bottom layer, then top with middle layers. Spread another layer of jam on each middle layer. Top with third cupcake layer, pressing gently on top so layers adhere. Filled cupcakes can be stored up to 3 days at room temperature in airtight containers. Dust with confectioners' sugar just before serving.
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Pak Desi Vlog
pak69@yahoo.comI followed the recipe exactly, but my cupcakes didn't turn out as light and fluffy as I expected.
Michael Henderson
michael5@gmail.comThe cupcakes were a bit dry, but the raspberry jam filling helped to add some moisture.
Randy Robertshaw
r.r@yahoo.comThese cupcakes were a bit too sweet for my taste, but my kids loved them.
Tonya Whitehead
whitehead@yahoo.comI highly recommend these cupcakes! They're the perfect treat for any occasion.
ParkashSonani Pk
p-parkashsonani@yahoo.comThese cupcakes are so moist and flavorful. The lemon and raspberry flavors are perfectly balanced.
Noel Waddle
noel-waddle3@hotmail.co.ukI've made these cupcakes several times now and they're always a crowd-pleaser. They're easy to make and always come out perfect.
Nathaniel Ashandobe
n-ashandobe@hotmail.co.ukThese cupcakes were a big hit at my party! Everyone loved the lemon and raspberry flavors.
Jacob Campbell
jacob-c@yahoo.comEasy to make and super yummy! The cupcakes were moist and the raspberry jam filling was the perfect amount of sweetness.
Herman J. Mortimer
jherman@gmail.comDelicious! The lemon flavor was subtle and the raspberry jam added a nice sweetness. I'll definitely be making these again.
Chinapineapple Hehe
ch52@yahoo.comThese cupcakes were a hit! The combination of lemon and raspberry was refreshing and flavorful. My friends and family loved them.
Faye Turner
faye-t52@hotmail.co.ukA match made in dessert heaven! The tangy lemon and velvety yogurt made these cupcakes irresistible. And the raspberry jam filling was the perfect finishing touch.
MD MESHKAT HOSSAIN
m-h50@hotmail.comAbsolutely divine! The lemon yogurt batter was incredibly moist, and the raspberry jam filling added a burst of tartness that balanced out the sweetness.
Dakota Keen
dakota-keen54@gmail.comThese cupcakes were a delightful indulgence! The texture was moist and fluffy, while the zing of lemon and sweetness of raspberry jam complemented each other perfectly.