Cupcake Seven

This cupcake sounds delicious and tastes just swell as well. I love raspberry jam but any jam you like could easily be substituted into this recipe. Pictures to follow when cooled and iced

Lemon Cupcakes with Jam Filling 

Ingredients...
- 2 cups cake flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1 1/2 cups sugar
- 1 stick butter
- 4 eggs
- 3/4 cup buttermilk
- 1/2 cup lemon juice
- lemon zest

Mix flour, baking powder, and salt in a bowl. In a separate bowl cream butter and sugar until light and fluffy. Beat in eggs one at a time. Beat in flour mixture and buttermilk alternatively. Mix in lemon juice and zest. Bake at 350F for 20 minutes.

Filling and Topping...
- Raspberry Jam
- Whipped Cream
- berries

After cupcakes have cooled use a small knife to cut a cone-shaped segment from the top of the cupcake. Trim off the bottom, fill the hole with jame and cover with remainder. Top with whipped cream and berries