Meyer Lemon and Raspberry Cupcakes

Makes 12-14 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 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 (below) if desired.

Honey Raspberry Whipped Cream

Makes 12-14 servings

  • 1 cup whipping cream
  • 1 Tablespoon Orange Blossom honey
  • 2 Tablespoons seedless raspberry jam

In a mixing bowl, combine whipping cream, honey and jam. Beat until peaks form. *Any mild-flavored honey such as Clover may be used.

Recipe courtesy of the National Honey Board.

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