{Lemon-Raspberry Cupcakes was the answer!}
Haven't I mentioned that I have an obsession with lemon and berry flavors? Maybe here or there, but I suppose I could mention it again! So to make lemon-raspberry cupcakes was a bit of a no-brainer! Plus they are easy!
Side note: As you all know, I am an avid advocate (say that five times fast!) of making everything from scratch. HOWEVER, cupcakes and muffins are a bit tricky to make correctly from scratch even for me, so I will use store bought mixes unless I find something easy and fool-proof. (cross your fingers!)
{For recipes that call for zest of citrus, please buy organic! Pesticides are not cool, and no amount of washing can get that out!}
{Adding sour cream}
{Ready to go!}
{Fill about 2/3 of the cup and then make a well in the center for the jam}
{We used raspberry jam, but I am positive that it would be equally delicious with blueberry, strawberry, or blackberry jams!}
Lemon-Raspberry Cupcakes
Makes 18 cupcakes
1 package (15.25 oz) Yellow Cake Mix
5 tablespoons butter, melted
1 large organic lemon, zested and juiced
8 oz sour cream
1 egg, room temperature
12 oz raspberry jam (blackberry, blueberry, or strawberry)
Powder Sugar for dusting
- Preheat oven to 325 degrees.
- Pour cake mix into a bowl. Add juice, sour cream, egg and melted butter and mix until smooth. The batter will be thick, but if too thick add another tablespoon of lemon juice.
- Using a scoop, fill each well of the cupcake pan to about 2/3. Use a spoon to put a well in the center of the batter.
- Take a small scoop of raspberry pastry filling and put in the center.
- Bake for 25 minutes or until toothpick inserted in center comes out clean.
- Cool slightly then sprinkle with powdered sugar.
Unfortunately, I didn't get a picture of a cupcake with powdered sugar on it, but they were delicious looking and tasting!
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