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Lemon Raspberry Cupcakes


3/4 cup unsalted butter, at room temperature

1 1/2 cups powdered sugar

3 teaspoons grated lemon zest

2 large eggs

1 1/4 cups self-rising flour

1/4 cup buttermilk

2 tablespoons freshly squeezed lemon juice

12 teaspoons seedless raspberry jam


1 cup unsalted butter, softened

1/2 cup seedless raspberry jam

3 cups powdered sugar

Preheat oven to 350°F. Line a 12 cup muffin tin with paper liners.

Using an electric mixer, beat butter, powdered sugar, and lemon zest in a large bowl until fluffy well blended. Add eggs, beating to blend. Beat in half the flour, then buttermilk and lemon juice, then the remaining flour.

Drop a spoonful of the cupcake batter into the bottom of each muffin cup. 

Use the back of a spoon to spread it around to the edges of the tin, otherwise the jam will go right to the bottom. 

Spoon 1 teaspoon of raspberry jam on top of the batter of each muffin cup.

Divide remaining batter among muffin cups to top the jam.

Bake 18-22 minutes, until toothpick inserted into the center of a cupcake comes out clean. Cool cupcakes completely before frosting.

To make the frosting, in a large mixing bowl, beat butter and raspberry jam together until well mixed and smooth. Add powdered sugar, 1 cup at a time, until you reach a consistency that you desire. Pipe onto cupcakes and decorate! (I used a Wilton #1M tip for these cupcakes.) 

Source: From Recipe Girl.

Printed From: Bakergirl