Lemon is such a classic. Tart and Sweet and Delicious in so many ways.
Fresh lemons are the only way to go here. The Raspberry compliments the lemon wonderfully keeping the cupcake light and airy, perfect for Spring.
Lemon Raspberry Cupcakes
For the Cupcakes:
1 1/2 cup (2 sticks) unsalted butter, room temperature
3 cups powdered sugar
2 tablespoons finely grated lemon zest (the zest of approx 2 lemons)
4 large eggs
2 1/2 cups self-rising flour
1/2 cup buttermilk
4 tablespoons fresh lemon juice
24 teaspoons seedless raspberry jam
For the frosting:
8 oz. cream cheese
5 tbsp. unsalted butter, at room temperature
3 cups confectioners’ sugar, sifted
1 tsp. almond extract
Fresh raspberries, for garnish
Preheat oven to 350°F. Line 24 cupcake cups with liners.
Using electric mixer, beat butter, powdered sugar, and lemon zest in large bowl until blended, then beat until fluffy and pale yellow. Add eggs 1 at a time, beating to blend after each addition. Beat in half of flour. Add buttermilk and lemon juice; beat to blend. Beat in remaining flour.
Drop 1 rounded tablespoonful batter into each muffin liner. Spoon 1 teaspoon raspberry jam over. Cover with remaining batter, dividing equally.
Bake cupcakes until tester inserted halfway into centers comes out clean, about 20-23 minutes.
Cool cupcakes on a cooling rack.