Cupcake Tuesdays…..not really. Just a random day we decided to whip up a batch of cupcakes. By no means are we professional cupcake bakers. My brother loves to bake and I love to take pictures 😀 So without further delay let’s start the Lemon Raspberry Cupcake! This recipe makes a dozen cupcakes so adjust your measurements accordingly if you are looking to bake more or less!
1. Lemon juice: 4 tablespoons
2. Buttermilk: 1/4 cup
3. Raspberry Preserve for filling: 1/2 teaspoon + 1 tablespoon
4. Unsalted Butter: 3/4 cups or 1 1/2 sticks
5. Powdered Sugar: 3 cups
6. 2 Eggs
7. All Purpose Flour: 1 1/4 cups
Preheat the oven to 350 degrees. Use electric mixer and beat together the butter, and sugar. Mix well. Then mix the eggs one at a time. Mix in the buttermilk and lemon juice. Slowly pour the flour into the bowl while still mixing. This way it makes sure everything is evenly mixed and there won’t be clumps.
Once it’s all mixed up, you should get this:
If your batter is a light yellow color then you’re doing it right.
Pour it in the cupcake pan. Don’t forget the cupcake liners! Only fill halfway for each cupcake
because you need room for the filling.
Add a dollop of the Raspberry Preserves to center of each cupcake.
and cover them up with the rest of the batter.
And once you are done covering all your cupcakes pop them in the oven at 350 degrees and wait 25 min. You know they are done when the color is golden.