I zested a lemon.
And all of a sudden, everything felt like spring.
So I made cupcakes!
Lemon cupcakes.
Confession: I used to eat lemon slices like they were oranges when I was younger. It makes me cringe now.
But not these.
These are filled with sweet, sugary lemon flavor. And zest. Lots of zest.
Oh and a ribbon of raspberry jam. Did I mention that?
I should've. It's the best part.
Together with the swirl of raspberry buttercream on top, these cupcakes turned out so beautifully and were absolutely heavenly. I really love the strong, but not overpowering lemon flavor of the cake and the sweet layer of raspberry jam hidden inside. They're perfect for springtime and Easter, but I think they'd be super cute for even Mother's Day.
Especially with the little marshmallow flowers.
Oh and look what I woke up to this morning!
It's our 3 year anniversary! Can you believe that? 3 years. I have the best boyfriend in the world.
Printable Recipe
Cupcakes
3/4 cup unsalted butter, at room temperature
1 1/2 cups powdered sugar
3 teaspoons grated lemon zest
2 large eggs
1 1/4 cups self-rising flour
1/4 cup buttermilk
2 tablespoons freshly squeezed lemon juice
12 teaspoons seedless raspberry jam (Confession: I didn't use seedless)
Frosting
1 cup unsalted butter, softened
1/2 cup seedless raspberry jam
3 cups powdered sugar
Preheat oven to 350°F. Line a 12 cup muffin tin with paper liners.
Using an electric mixer, beat butter, powdered sugar, and lemon zest in a large bowl until fluffy & well blended. Add eggs, beating to blend. Beat in half the flour, then buttermilk and lemon juice, then the remaining flour.
Drop a spoonful of the cupcake batter into the bottom of each muffin cup.
Use the back of a spoon to spread it around to the edges of the tin, otherwise the jam will go right to the bottom.
Spoon 1 teaspoon of raspberry jam on top of the batter of each muffin cup.
Divide remaining batter among muffin cups to top the jam.
Bake for 18-22 minutes, until toothpick inserted into the center of a cupcake comes out clean. Cool cupcakes completely before frosting.
To make the frosting, in a large mixing bowl, beat butter and raspberry jam together until well mixed and smooth. Add powdered sugar, 1 cup at a time, until you reach a consistency that you desire. Pipe onto cupcakes and decorate! (I used a Wilton #1M tip for these cupcakes.)
Using an electric mixer, beat butter, powdered sugar, and lemon zest in a large bowl until fluffy & well blended. Add eggs, beating to blend. Beat in half the flour, then buttermilk and lemon juice, then the remaining flour.
Drop a spoonful of the cupcake batter into the bottom of each muffin cup.
Use the back of a spoon to spread it around to the edges of the tin, otherwise the jam will go right to the bottom.
Bake for 18-22 minutes, until toothpick inserted into the center of a cupcake comes out clean. Cool cupcakes completely before frosting.
To make the frosting, in a large mixing bowl, beat butter and raspberry jam together until well mixed and smooth. Add powdered sugar, 1 cup at a time, until you reach a consistency that you desire. Pipe onto cupcakes and decorate! (I used a Wilton #1M tip for these cupcakes.)
Source: From Recipe Girl.
