Lemon-Raspberry Cupcakes Recipe | Epicurious
These gorgeous cupcakes have a sweet surprise inside: They're filled with a dollop of raspberry jam. Half of the cupcakes have a pale yellow lemon glaze; the rest are topped with a pink...
Ingredients
- 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)
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