gltsoi (gltsoi) wrote,

Bon Appetit April Cover: Lemon Raspberry Cupcakes

These cupcakes were tender, fluffy and tasty. I liked the lemon flavor a lot, but I think I would double the amount of jam next time. The problem with cupcakes is that for the same amount of work you can make a large cake that serves twice as many people as 12 cupcakes.


May’s cover is steak frites, which means I need to fry my own fries. Sigh. There’s two things in the kitchen I suck at: microwaving popcorn (I always burn it) and deep fat frying. Did I mention this cover project was a stupid idea?

lemon-raspberry cupcakes Bon Appétit | April 2008

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 raspberry-lemon glaze.

Makes 12

Janet Taylor McCracken


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 sugar, 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.


Tags: dessert, recipe
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