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 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 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