Name: Lemon-Raspberry Cupcakes
Yield: Makes 12
Ingredients: 3/4 cup (12 tablespoons) unsalted butter, room temperature; 3 cups powdered sugar, divided; 4 1/2 teaspoons finely grated lemon peel, divided; 2 large eggs; 1 1/4 cups self-rising flour; 1/4 cup buttermilk; 4 tablespoons fresh lemon juice, divided; 12 teaspoons plus 1 tablespoon seedless raspberry jam; Fresh raspberries (for garnish)

Image may contain Creme Cream Food Cupcake Dessert Cake Plant Fruit Raspberry and Muffin

Photo by James Wojcik

These gorgeous cupcakes have a sweet surprise inside: They're filled with a dollop of raspberry jam. Half of the cupcakes have a pale yellow lemon glaze; the rest are topped with a pink raspberry-lemon glaze.

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