Saturday, August 29, 2009

Lemon-Raspberry Cupcakes

This was my first attempt at making anything out of   Bon Apetite magazine.  They were really sweet, which I love, but some people thought they were too sweet.  The center of them has a dollop of raspberry jam.  So good!

  • 3/4 cup (12 tablespoons) unsalted butter, 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)

1 comment:

sam said...

oh my gosh i love your blog name! I wish i could have come up with something clever when i started mine! those cupcakes look divine!