Lemon Cupcakes with Jam Filling
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 18 cupcakes
Ingredients
Cupcakes
- 2 cups cake flour
- 1.5 tsp baking powder
- 1/2 tsp salt
- 1 1/2 cup sugar
- 1 stick butter room temp
- 4 eggs
- 3/4 cup buttermilk
- 1/2 cup Lemon Juice
- lemon zest
Filling and Topping
- Raspberry jam
- whipped cream
- berries
- Raspberry jam
- whipped cream
- berries
Instructions
Cupcakes
-
Mix flour, powder, and salt in a bowl.
-
In a separate bowl, cream butter and sugar until light and fluffy.
-
Beat in eggs one at a time.
-
Beat in flour mixture and buttermilk alternately.
-
Mix in lemon juice and zest.
-
Bake at 350 for 20 minutes.
Filling and Topping
-
After cupcakes have cooled, use a small knife to cut a cone-shaped segment from the top of the cupcake.
-
Trim off the bottom, fill the hole with jam, and cover with remainder.
-
Top with whipped cream and berries.
Recipe Notes
Original recipe can be found here
