Although I am a true chocolate fan my second favorite sweet preference is anything lemon. Luckily our lemon tree has gone crazy this last year and produced so many lemons I had to send the children out delivering them to the neighbors so I could reduce the poor tree’s load! It is nice to have the natural zest to add to your sweet delight rather than the waxy covering on many citrus you buy.
This was a delightful recipe which turned out perfectly, it yielded exactly 12 regular cupcakes and cooked nice and evenly. Topped with a simple frosting and a fresh raspberry they were so appealing and delicious. The two colored frosting made the presentation pop and I was so happy to package them up and give them to friend for her birthday.
The lack of a huge amount of frosting was made up for by the little burst of raspberry jam/preserve cooked into the cupcake and makes it a bit sturdier and less messy for transporting to a picnic or pot luck dinner.
Lemon and Raspberry Cupcakes
- 1 1/2 cups of confectioner’s/powdered sugar
- 3/4 cup unsalted butter room temperature
- 4 tsp finely grated lemon zest
- 2 tsp baking powder
- 1 1/4 cups plain flour
- 1/4 cup buttermilk
- 2 large eggs
- 2 Tablespoons lemon juice
- Raspberry jam/ jelly/conserve, seedless or strained if you prefer, enough for 12 teaspoons. I don’t mind the seeds so just used straight from the jar
Heat oven to 350 F
Line the cupcake pan with the cupcake cases.
Using an electric beater cream butter, powdered sugar and lemon zest, until the mix is pale and fluffy.
Add eggs 0ne at a time, beating very well after each one, it may look curdled or split if the eggs are too cold.
Add one cup of the flour and the baking powder, add the milk and lemon juice, mix lightly and then the other cup of flour gets folded in.
Spoon a large tablespoon of the mix into each cupcake case. Using the back of a spoon, make an indentation in the middle of each and then dollop a teaspoon of jam into each spot. Carefully top the jam with the rest of the batter equally, and make sure to seal the jam in around the edges to stop the jam escaping when cooking.
Bake for 23 mins.
Remove from tins and cool completely.
- 1 1/2 cups confectioner’s sugar
- 2 tsp fine lemon zest (no white pith if you can)
- 2 tablespoons lemon juice
- 1 tablespoon butter
- 1 tablespoon raspberry or berry preserve/jam
- Fresh raspberries for top
In a small saucepan melt the butter and then add sugar, zest and finally the lemon juice slowly until frosting is how you like it and then frost 6 of the 12 cupcakes.
For the pinkish frosting just add the strained tablespoon of the jam into the remaining frosting and frost the remaining 6 cakes.
Pop a fresh raspberry on the top of each cupcake and bite into one immediately!!