Lemon cupcakes with raspberry jam
9 servings
35 minutes
Lemon cupcakes with raspberry jam are a delicate and vibrant treat from American cuisine, where baking holds a special place. These cupcakes combine the refreshing tartness of lemon with the soft sweetness of raspberry, creating a harmonious flavor. Their airy texture is achieved through buttermilk and butter, while citrus freshness is highlighted by zest. After baking, each cupcake is filled with aromatic raspberry jam that adds a pleasant fruity note. The finishing touch is whipped cream and fresh berries, turning the dessert into a true table decoration. They are perfect for cozy tea parties, celebrations, or simply to lift your spirits any day!
1
Mix flour, baking powder, and salt in a small bowl.
- Wheat flour: 2 glasss
- Baking powder: 1.5 teaspoon
- Salt: 0.5 teaspoon
2
In a medium bowl, beat the soft butter and sugar until fluffy. Add the eggs one at a time. Then alternately add the flour mixture and buttermilk. Finally, add the lemon juice and zest.
- Butter: 180 g
- Sugar: 1.5 glass
- Chicken egg: 4 pieces
- Buttermilk: 0.8 glass
- Lemon juice: 0.5 glass
- Lemon zest: to taste
3
Bake at 175 degrees for 20 minutes.
4
After the cupcakes have cooled, use a small knife to cut out a cone-shaped section from the top of the cupcake. Trim the bottom of the cone, fill the hole with jam, and cover it with the remaining part of the cone.
- Raspberry jam: to taste
5
Decorate the top with whipped cream and berries.
- Whipped cream: to taste
- Fresh berries: to taste
