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Lemon Raspberry Cupcakes

June 19, 2010

Soooo this is what happens when Amy, Laura, and a bottle of wine re-unite!  After not seeing each other for 5 months, when we finally got to hang out again, we knew we had to create something epic.  Anyone who knows me knows that I have lifelong obsession with raspberries and we both love cupcakes, so how could we go wrong?  Needless to say, these turned out better than we could have ever imagined!

These cupcakes were absolutely amazing.  They were light and fluffy and tangy and sweet all at the same time!  Here it goes…

Gather all of your ingredients and preheat your oven to 350 F.

Then beat together beat butter, 1 1/2 cups powdered sugar, and 3 teaspoons lemon peel until it is light and fluffy.

Then add in 1 egg at a time and beat until blended.

Next, beat in half of your flour.

Then beat in half of your flour. Add in the buttermilk, 2 tablespoons lemon juice and beat until blended. Then beat in your remaining flour.

Next, drop about 1 tablespoon of batter into each cupcake tray and then add about 1 teaspoon of seedless raspberry jam on top of the batter.

Then cover each cupcake with your remaining batter.

Now, for the icing!

Now, whisk together the remaining 1 1/2 cups powdered sugar, 2 tablespoons lemon juice, and 1 1/2 teaspoons lemon peel.

Then whisk in 1 tablespoon of your raspberry jam.

Bake your cupcakes until a toothpick, when inserted, comes out cleanly.  About 20-22 minutes.

For the finishing touches, top each cupcake with the desired amount of  icing and fresh raspberries.  Let them stand for about 30 minutes until the icing sets.  Yum!

Ingredients:

  • 3/4 cup  unsalted butter, preferably at 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)

Lemon Raspberry Cupcakes (recipe adapted from Epicurious.com):

1.  Preheat your oven to 350 degrees F and line your muffin tins with liners.  This recipe makes 12 cupcakes.

2.  Using a mixer, beat together butter, 1 1/2 cups powdered sugar, and 3 teaspoons lemon peel in large bowl until blended.  Beat until it is fluffy and pale yellow.

3.  Add in 1 egg at a time.  After each, beat the batter until blended.

4.  Beat in half of your flour. buttermilk, and 2 tablespoons of lemon juice.  Beat until blended, then beat in the remaining flour.

5.  Drop 1 tablespoon of batter into each muffin tin, then add 1 teaspoon of seedless raspberry jam on top, then cover them with the remaining batter.

6.  Bake your cupcakes until an inserted toothpick comes out smoothly, so about 20-22 minutes.

Icing Recipe:

1.  Whisk together remaining 1 1/2 cups powdered sugar, 2 tablespoons lemon juice, and 1 1/2 teaspoons lemon peel, and 1 tablespoon of raspberry jam.

2.  Let your cupcakes cool completely, then spoon the desired amount of icing over your cupcakes.  Let the icing set, which will take about 30 minutes.  You can also add some fresh raspberries on top!

We gave these to our friends at a Lakers viewing party (WOO 2010 NBA Champs baby!), and everyone devoured them.  This is by far one of my most favorite cupcakes recipes we have ever made.  Laura’s mom even went so far as to say that these cupcakes were the best thing of ours that she had tasted to date!  YAY!

Try these and you will not be disappointed!

xo

Amy

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