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 Preheat oven to 350°F. Sift together flour, baking soda, baking powder and salt; set aside. In a liquid measure, combine lemon zest and ...

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