Lemon-Raspberry Cupcakes

Name: Lemon-Raspberry Cupcakes
Yield: Makes 12
Ingredients: For a quicker verion prepare yellow or white cake mix per instructions on box,; follow instructions below starting with "Drop 1 rounded...."; 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)

Lemon-Raspberry Cupcakes was pinched from <a href="http://www.epicurious.com/recipes/food/views/Lemon-Raspberry-Cupcakes-241872" target="_blank">www.epicurious.com.</a>

"These gorgeous cupcakes have a sweet surprise inside: They're filled with a dollop of raspberry jam. Half of the cupcakes have a pale yellow lemon glaze; the rest are topped with a pink raspberry-lemon glaze...."

INGREDIENTS

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For a quicker verion prepare yellow or white cake mix per instructions on box,

•

follow instructions below starting with "Drop 1 rounded...."

•

3/4 cup (12 tablespoons) unsalted butter, room temperature

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3 cups powdered sugar, divided

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4 1/2 teaspoons finely grated lemon peel, divided

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2 large eggs

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1 1/4 cups self-rising flour

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1/4 cup buttermilk

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4 tablespoons fresh lemon juice, divided

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12 teaspoons plus 1 tablespoon seedless raspberry jam

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Fresh raspberries (for garnish)

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