Meyer Lemon and Raspberry Cupcakes

Meyer Lemon and Raspberry Cupcakes

YIELD: Makes 12-14 cupcakes


2 cups - unbleached all-purpose flour

1/2 tsp. - baking soda

1/2 tsp. - baking powder

1/2 tsp. - salt

Zest and juice (1/4 cup) of one lemon

3/4 cup - buttermilk

1/2 cup - butter, softened

3/4 cup - honey

2 large - eggs

1/2 pint - raspberries


Preheat oven to 350°F.

Sift together flour, baking soda, baking powder 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 the reserved dry ingredients to the butter mixture; mix on low until just combined.

With mixer running on low, slowly add the lemon mixture. Add remaining dry ingredients until combined.

Gently fold in raspberries.

Fill paper-lined muffin tins 2/3 full. Bake 18-22 minutes, or until a toothpick inserted in center of a muffin comes out clean. Remove to wire rack; cool.

Frost with Honey Raspberry Whipped Cream, if desired.