YIELD: Makes 12-14 cupcakes
INGREDIENTS
2 cups – unbleached all-purpose flour
1/2 tsp. – baking soda
1/2 tsp. – baking powder
1/2 tsp. – salt
Zest and juice (1/4 cup) of one lemon
3/4 cup – buttermilk
1/2 cup – butter, softened
3/4 cup – honey
2 large – eggs
1/2 pint – raspberries
DIRECTIONS
Preheat oven to 350°F.
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 paper-lined 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.