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Lemon Cupcakes with Raspberry

Martha Stewart
  • 0 minutes
  • Serves 24

INGREDIENTS

24

Raspberries

5

Eggs, large

1

Meyer lemon curd

2 cups

All-purpose flour

2 tsp

Baking powder

1 1/3 cups

Cake flour

1/2 tsp

Salt

1

Sanding sugar

2 cups

Sugar

1

Vanilla bean buttercream

2 tsp

Vanilla bean paste or 1 vanilla bean

1 cup

Butter, unsalted

1 cup

Sour cream