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Meyer Lemon and Raspberry Cupcakes

1 Min Read
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FM Staff

Yield: 12-14 cupcakes

2 cups unbleached all-purpose flour
1⁄2 tsp. baking soda
1⁄2 tsp. baking powder
1⁄2 tsp. salt
1⁄4 cup zest and juice 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
1 cup heavy whipping cream
1 Tbsp. orange blossom honey*
2 Tbsps. seedless raspberry jam

  1. Preheat oven to 350°F.

  2. Sift together flour, baking soda, baking powder and salt; set aside.

  3. In a liquid measure, combine lemon zest and juice, and buttermilk; set aside.

  4. In a mixing bowl, cream butter until fluffy. Add honey; mix well. Add eggs, one at a time.

  5. 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 insertedin center of a muffin comes out clean. Remove to wire rack; cool. Frost with Honey Raspberry Whipped Cream**, if desired.

*Any mild-flavored honey such as Clover may be used.

**HONEY RASPBERRY WHIPPED CREAM: In a mixing bowl, combine whipping cream, honey and jam. Beat until peaks form.

Recipe and photo by the National Honey Board

About the Author

Food Management Staff

Food Management is a media brand that features trends and best practices, products and solutions that connect deeply with the noncommercial foodservice professional. Four key onsite segments — College & University, K-12, Healthcare, and Business & Industry dining — are the focal points in our coverage. Our audience receives both the big picture information they need as well as segment specific knowledge to run their businesses better.

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