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Lemon-Raspberry Cupcakes


Lemon-Raspberry Cupcakes Recipe

Ingredients:
  • 3/4 cup (1 1/2 sticks) 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)
Directions:
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