Name: Lemon-Raspberry Cupcakes
Prep time: 30 minutes
Total time: 1 minutes
Yield: 8 side-dish
Ingredients: 3/4 cup (1 1/2 sticks) unsalted butter, room temperature; 3 cups powdered sugar, divided; 4 1/2 teaspoons finely grated lemon peel, divided; 2 large eggs; 1 1/4 cups self-rising flour; 1/4 cup buttermilk; 4 tablespoons fresh lemon juice, divided; 12 teaspoons plus 1 tablespoon seedless raspberry jam; Fresh raspberries (for garnish)

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