Happy Birthday Cupcakes!

Let me preface this: mixed reviews. As in some people thought that these were delicious, and some people were not big fans, and no one really asked for more than one, so on the whole, pretty average. Better when they first came out, and I think I paired the wrong sort of frosting with them so I’d either eat them as sweet muffins, or use a butter cream, so I’m not including the frosting recipe.

However, they were pretty adorable cupcakes, and I made them for my friend Ilana’s birthday (23!), even though she requested chocolate. Which, upon reflection probably makes me not the greatest friend, but I should get an ‘A’ for effort considering I foraged these raspberries. And that is illegal, according to a nice police office I chatted with hours after the fact. But you know, good to know. Anyways, all the recipes I found had jam in them and I wanted to use real fruit so that was something, and I very loosely based it off this recipe.

Adapted from We Are Not Martha

Lemon Raspberry Cupcakes
Makes 22

1 ¼ sticks butter
2 eggs
1 ¼ cup self rising flour
½ cup lemon juice
1 ½ cup raspberries
1 ½ cup powdered sugar

Beat butter (softened) and powdered sugar together until it is a fluffy. As a first warning, this is the weirdest batter, it is just so fluffy and light and I felt like I had beat egg whites and not made a batter. Then add in eggs, then flour and lemon juice slowly. Now, beat in softly by hand raspberries. Preheat oven to 350 degrees, and spoon batter into cupcake/muffin pan. Mine needed to cook about 28 minutes, but the original only suggests 23 so keep an eye on them.