Start to finish: 45 minutes (15 minutes active)
Servings: 8
1 cup (4 1/2 ounces) cake flour (not self-rising)
1/2 teaspoon baking powder
1/4 teaspoon table salt
1/4 cup grated lemon zest
1/2 cup (1 stick) unsalted butter, softened
3/4 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1/4 cup heavy cream
2 tablespoons plus 1 1/2 teaspoons lemon juice, divided
1 pint raspberries
1/4 cup plus 2 teaspoons powdered sugar
Heat the oven to 325 F. Line a cupcake tin with 8 paper cupcake liners.
In a medium bowl, whisk together the flour, baking powder, salt and lemon zest. In a large bowl with an electric mixer, beat together the butter and granulated sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition, then beat in the vanilla. Add half the flour mixture and mix just until combined. Beat in the cream and 2 tablespoons of the lemon juice. Add the remaining flour mixture, beating just until combined.
Spoon the batter into the prepared muffin cups, filling them halfway. Press 4 raspberries gently into the center of the batter in each cup, then top with more batter, filling the cups just up to the tops of the liners. Bake the cupcakes on the oven’s center shelf until golden on top and a toothpick inserted at the center comes out clean, about 30 minutes. Transfer the cakes to a wire rack and let cool completely.
While the cupcakes are baking, make the glaze. In a small bowl whisk together the powdered sugar and remaining lemon juice until smooth. When the cupcakes are cooled, drizzle the glaze over each cake.
Nutrition information per serving: 300 calories; 150 calories from fat (50 percent of total calories); 16 g fat (10 g saturated; 0.5 g trans fats); 120 mg cholesterol; 120 mg sodium; 36 g carbohydrate; 3 g fiber; 20 g sugar; 4 g protein.
Sara Moulton, Associated Press
