Lemon-Raspberry Cupcakes

I made these cupcakes using the following recipe, found on the cover of bonappetit magazine. however I omited the raspberry jam in favor of lemon cupcakes with lemon icing and a raspberry to contrast all that lemon (plus I really love raspberries). These are really delicous and the icing tastes like sherbet.



Lemon-Raspberry Cupcakes

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)
  

Method:

• 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.