Lemon-Raspberry Cupcakes
Lemon-Raspberry Cupcakes is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Preheat oven to 350°F.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPreheat 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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.