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Meyer Lemon and Raspberry Cupcakes recipe

Meyer Lemon and Raspberry Cupcakes.

These delicately fragrant Meyer lemon cupcakesare laced with fresh raspberries and topped with a refreshinghoney raspberry flavored whipped cream.

Recipe: Meyer Lemon and RaspberryCupcakes

Cupcakes:2 cups unbleached all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
Zest and juice (1/4 cup) of one Meyer lemon
3/4 cup buttermilk
1/2 cup butter, softened
3/4 cup orange blossom honey*
2 large eggs
1/2 pint raspberriesHoney Raspberry Whipped Cream:1 cup whipping cream
1 tablespoon orange blossom honey*
2 tablespoons seedless raspberry jam

  • For Cupcakes: Preheat oven to 350°F(175°C).
  • Sift together flour, baking soda, bakingpowder 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 thereserved dry ingredients to the butter mixture; mix on low untiljust combined. With mixer running on low, slowly add the lemonmixture. Add remaining dry ingredients until combined. Gentlyfold in raspberries.
  • Fill paper-lined muffin tins 2/3 full.
  • Bake 18 to 22 minutes, or until a woodenpick inserted in center of a muffin comes out clean. Remove towire rack; cool.
  • Frost with Honey Raspberry Whipped Cream,if desired.
  • For Honey Raspberry Whipped Cream: Ina mixing bowl, combine whipping cream, honey and raspberry jam.Beat until peaks form.

    Makes 12 to 14 cupcakes.

    *Any mild-flavored honey such as clovermay be used

    Recipe and photograph courtesy of the NationalHoney Board.

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  • Comments

    1 Comment


    to make the buttercream, cream the cream cheese and butter until smooth. add the lemon zest and juice and salt and mix until combined. slowly add the powdered sugar and mix until combined. mix on medium speed for a couple minutes until light and fluffy. if your buttercream is softer than you’d like, you can either add more sugar or chill it for 30 minutes before spreading. I m sorry, I am confused by your updated instructions. the recipe is already doubled for two 8 or 9 layers. to make two six inch layers, halve everything. i ve updated the quantities below and directions to indicate this. Are we suppose to split the recipe in half or did you already do that? In your directions you tell us to split it in half but then you say you updated the quantities. Oy Vey!!

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