Raspberry Lemon Cupcakes

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filed under Desserts

Recipe category: Desserts
Prep time: 
Cook time: 
Difficulty: Easy
Calories: 292 (15% DV)
Fat: 12g (18% DV)
Carbohydrates: 45g (15% DV)
Protein: 3g (5% DV)
Tags: cupcake, cupcakes, cup cakes, cup cake
Ingredients:  Makes 12 servings
3/4  cup
3  cups
4  teaspoons
1-1/4  cups
1/4  cup
4  tablespoons
12  teaspoons

Tip: For nutritional information on all the ingredients in Raspberry Lemon Cupcakes just click on each ingredient name. Then adjust the serving size for any Raspberry Lemon Cupcakes ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.
Preheat oven to 350 degrees. Line 12 muffin cups with liners. With an electric mixer, beat butter, 1 1/2 cups powdered sugar, and 3 teaspoons lemon peel until blended and fluffy. Add eggs 1 at a time, beating to blend. 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.

Bake cupcakes until toothpick into centers comes out clean, about 23 minutes. Cool cupcakes on rack. Whisk remaining 1 1/2 cups powdered sugar, lemon juice, and lemon peel in small bowl. Spoon icing over cupcakes. Allow icing to set, about 30 minutes. Garnish with raspberries.
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