YIELD: Makes 12-14 cupcakes


2 cups – unbleached all-purpose flour

1/2 tsp. – baking soda

1/2 tsp. – baking powder

1/2 tsp. – salt

Zest and juice (1/4 cup) of one lemon

3/4 cup – buttermilk

1/2 cup – butter, softened

3/4 cup – honey

2 large – eggs

1/2 pint – raspberries


Preheat oven to 350°F.

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

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

In a mixing bowl, cream butter until fluffy. Add honey; mix well. Add eggs, one at a time. 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 inserted in center of a muffin comes out clean. Remove to wire rack; cool.

Frost with Honey Raspberry Whipped Cream if desired.

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