Perfect for a Southern picnic.
Photography by Kip Dawkins | Styling by Neely Barnwell Dykshorn
Lemon Cream Cupcakes
Serves 8
For the cupcakes:
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup softened butter
1/2 teaspoon vanilla extract
2 cups sugar
4 eggs
1 cup buttermilk
1 tablespoon, plus 1 teaspoon lemon zest
2 tablespoons fresh lemon juice
Combine flour, baking powder, baking soda and salt in a bowl and set aside. Cream butter. Add sugar and vanilla extract and beat well. Add eggs one at a time, beating well after each. Alternate adding flour mixture and buttermilk on low speed until combined. Stir in lemon juice and zest. Line cupcake pan with a double layer of paper cups and spray with cooking oil. Divide batter evenly among cups and bake at 350 degrees for approximately 15 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes in pans, then remove to a wire rack. Discard outer layer of paper cups. Frost with lemon cream.
For the lemon cream:
2 large eggs
2/3 cup sugar
1/3 cup fresh lemon juice
1 teaspoon finely grated lemon zest
1 stick, plus 2 tablespoons softened, unsalted butter
pinch of salt
Whisk together eggs, lemon juice, zest and sugar in a saucepan over low heat for approximately 5 minutes until thick, but pourable. Transfer to a mixing bowl and allow to cool 4-5 minutes. Add butter and salt and blend. Refrigerate until cold. Spread on cupcakes and top with fresh raspberries.
