Lemon Raspberry Cupcakes
2016-05-22 14:03:34
Yields 12
Prep Time
15 min
Cook Time
25 min
Total Time
40 min
Cupcakes
- 1 1/3 cups flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 stick butter, softened
- 1 cup sugar
- 2 eggs
- 2 teaspoons vanilla
- 1/2 cup raspberry jam
- 1 lemon, zest
- 1/2 cup milk
Frosting
- 1 1/2 sticks butter, softened
- 3 cups confectioners sugar
- pinch of salt
- 2 teaspoons vanilla
- 1/4 cup raspberry jam
Garnish
- 1 cup raspberries
- 1 tablespoon raspberry jam
- 1 tablespoon water
Instructions
- Preheat the oven to 350 degrees and line a muffin tin with liners, spraying with pam. In a medium bowl, whisk together flour, baking powder and salt together. In a large bowl, beat the butter and sugar together until creamy, 4 minutes. Beat in the eggs one at a time. Beat in the vanilla, raspberry jam and lemon zest. Add in the flour mixture in three batches, alternating with the milk. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
- Meanwhile, while the cupcakes are baking make the frosting. In a large bowl, beat together the butter and confectioners sugar, 1/3 at a time. Add in the salt, vanilla and raspberry jam and beat until fluffy, 3 minutes. Transfer to a piping bag or ziplock with a corner cut off and pip onto cooled cupcakes. In a small bowl, mix together the raspberries, jam and water. Garnish each cupcakes with a few raspberries.
Adapted from Food Network
Adapted from Food Network
SALT & PREPPY https://www.saltandpreppy.com/
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