Brunch

Lemon and Raspberry Cupcakes is for Dessert.

Lemon and Raspberry Cupcakes takes 10 minutes to prepare.

Lemon and Raspberry Cupcakes takes 12 minutes to cook.

Lemon and Raspberry Cupcakes makes 12 servings.

The ingredients for Lemon and Raspberry Cupcakes are:

scant 2/3 cup butter, softened
2/3 up granulated sugar
1/2 cup rice flour
1/2 cup corn flour
1 tablespoon baking powder
1 lemon (grated rind) & Juice
3 eggs beaten
1 cup raspberries
1 tablespoon lemon curd

Here is how you make Lemon and Raspberry Cupcakes:

1) line 12-hole muffin pan w/muffin liners. Place all ingredients in bowl except raspberries & lemon curd in large bowl. Beat together. Once well blended fold in raspberries2) Spoon 1/2 mixture into paper liners, dot over a little lemon curd, then add remaining sponge mixture.3) Place in preheated oven 400 degrees for 12-15 minutes, until golden and firm to the touch.Serving Size: Makes 12 MuffinsNumber of Servings: 12Recipe submitted by SparkPeople user HEATHERT517.

The nutritional information for Lemon and Raspberry Cupcakes is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 158.3

• Total Fat: 6.0 g
• Cholesterol: 43.7 mg
• Sodium: 216.8 mg
• Total Carbs: 22.7 g
• Dietary Fiber: 1.2 g
• Protein: 2.5 g