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Lemon Raspberry Cupcakes




Source of Recipe


adapted from Bon Appetit


List of Ingredients




¾ cup unsalted butter, room temp.
3 cups powdered sugar, divided
4 ½ tsp. finely grated lemon peel, divided
2 large eggs
1 ¼ cups self-rising flour
¼ cup buttermilk
4 Tbs. fresh lemon juice, divided
12 tsp. plus 2 Tbs. seedless raspberry jam (or Smucker’s Simply Fruit)


Recipe



Preheat oven to 3500 F. Line 12 muffin cups with paper liners. Using electric mixer, beat butter, 1 ½ cups powdered sugar, and 1 Tbs. lemon peel in large bowl until blended, and then beat until fluffy and pale yellow. Add eggs 1 at a time, beating to blend after each addition. Beat in half of the flour. Add buttermilk and 2 Tbs. lemon juice; beat to blend. Beat in remaining flour.
Drop 1 rounded Tablespoonful batter into each muffin liner. Spoon 1 tsp. raspberry jam over batter. 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 ½ cups powdered sugar, 2 Tbs. lemon juice (I used less), 2 Tbs. raspberry jam, and 1 ½ tsp. lemon peel in small bowl. Spoon over cupcakes. Let stand until icing sets, about 30 minutes.