Lemon Raspberry Cupcakes

Lemon Raspberry Cupcakes

¾ cup unsalted butter at room temperature

3 cups powdered sugar

4 ½ teaspoons freshly grated lemon peel

2 large eggs

1 ¼ cups self rising flour

¼ cup buttermilk

4 tablespoons fresh lemon juice

12 teaspoons plus one tablespoon seeded raspberry jam

Fresh raspberries (for garnish)

Preheat oven to 350 degrees and line muffin pan with cupcake liners.

Using electric mixture, beat butter, 1 ½ cups powdered sugar, and 3 teaspoons lemon peel in large bowl until blended, and then beat until fluffy and pale yellow.  Add eggs, one at a time, beating to blend after each addition.  Beat in half the flour.  Add buttermilk and 2 tablespoons lemon juice, beat to blend.  Beat in remaining flour.

Drop 1 rounded tablespoonful of batter into each liner.  Spoon 1 teaspoon raspberry jam over.  Cover with remaining batter, dividing equally.

Bake cupcakes until tester comes out clean, about 23 minutes.  Cool cupcakes in pan on rack.  Meanwhile whisk remaining 1 ½ cup powdered sugar, 2 tablespoons lemon juice, and 1 ½ teaspoons lemon peel in small bowl.  Spoon half the frosting over six cupcakes.  Whisk 1 tablespoon raspberry jam into remaining icing.  Spoon over remaining cupcakes.  Top with raspberries.