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Lemon-Raspberry Cupcakes



If you're looking for a cupcake recipe that's a little different, try this one! Lemon juice and zest is added to the batter, so it's nice and citrusy. A crisp lemon-raspberry glaze goes on top, and a dollop of raspberry jam awaits you in the middle of the cupcake (okay, so my jam sank to the bottom -- maybe because I didn't have a thick enough batter?).

Next up, I'm going to try to tackle the ubiquitous strawberry sponge cake that can be found at just about any Asian bakery. You know the kind -- the cake is soft and airy, the icing is fluffy and not too sweet, and the strawberries just bring it all together. Trouble is, I simply can't find a recipe for one. I'm starting off with a Norwegian sponge cake recipe that is supposed to be similar, and working from there. I'll keep you posted.

Lemon-Raspberry Cupcakes
Bon Appetit, April 2008

3/4 cup (1 1/2 sticks) 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)

Preheat oven to 350°F. Line 12 muffin cups with paper liners. Using electric mixer, beat butter, 1 1/2 cups powdered suga, and 3 teaspoons lemon peel 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 2 tablespoons 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 23 minutes. Cool cupcakes in pan on rack. Meanwhile, whisk remaining 1 1/2 cups powdered sugar, 2 tablespoons lemon juice, and 1 1/2 teaspoons lemon peel in small bowl. Spoon half of icing over 6 cupcakes. Whisk 1 tablespoon raspberry jam into remaining icing. Spoon over remaining cupcakes. Let stand until icing sets, about 30 minutes. Garnish with raspberries.

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  • Blogger Julie says so:
    September 04, 2008 2:17 PM  

    These look terrific. I'm in love with raspberries lately! Thanks for the post.
    www.sporadicccook.blogspot.com top  

  • Anonymous Anonymous says so:
    September 12, 2008 7:09 PM  

    i'm glad you posted this recipe. they were delicious : )
    -tanya top  

  • Blogger Holly Pinafore says so:
    September 15, 2008 1:54 PM  

    These look great and remind me of my childhood!

    Since you seem like a foodie, I want to share the following with you...I'm promoting a new website that's about to launch in a month--it's called www.behindtheburner.com.
    It's going to provide tips and tricks about anything and everything in the culinary world. Please check it out! Tell your friends.

    Thanks! top  

  • Anonymous eatpress says so:
    June 20, 2009 11:58 AM  

    Always loved the combination of raspberries and lemon, these little cupcakes look delicious, I like the jam idea in the middle! Making them now! Thanks. top