Recipe: Meyer Lemon and Raspberry Cupcakes with Raspberry Whipped Cream

MEYER LEMON AND RASPBERRY CUPCAKES

2 cups unbleached all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
Zest and juice (1/4 cup) 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
Honey Raspberry Whipped Cream (recipe follows)

Preheat oven to 350 degrees F. Paper-line 12-14 muffin tin cups.

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 prepared 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.

HONEY RASPBERRY WHIPPED CREAM:

1 cup whipping cream
1 tablespoon orange blossom honey
2 tablespoons seedless raspberry jam

In a mixing bowl, combine whipping cream, honey and jam. Beat until peaks form. *Any mild-flavored honey such as Clover may be used.

Makes 12-14 cupcakes
Source: National Honey Board