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Meyer Lemon and Raspberry Cupcakes
YIELD: Makes 12-14 cupcakes
INGREDIENTS
2 cups - unbleached all-purpose flour
1/2 tsp. - baking soda
1/2 tsp. - baking powder
1/2 tsp. - salt
Zest and juice (1/4 cup) of one lemon
3/4 cup - buttermilk
1/2 cup - butter, softened
3/4 cup - honey
2 large - eggs
1/2 pint - raspberries
DIRECTIONS
Preheat oven to 350°F.
Sift together flour, baking soda, baking powder and salt; set aside.
In a liquid measure, combine lemon zest, juice and buttermilk; set aside.
In a mixing bowl, cream butter until fluffy. Add honey; mix well. Add eggs, one at a time. Add half of the reserved dry ingredients to the butter mixture; mix on low until just combined.
With mixer running on low, slowly add the lemon mixture. Add remaining dry ingredients until combined.
Gently fold in raspberries.
Fill paper-lined muffin tins 2/3 full. Bake 18-22 minutes, or until a toothpick inserted in center of a muffin comes out clean. Remove to wire rack; cool.
Frost with Honey Raspberry Whipped Cream, if desired.