If you have a soft spot for bright, zesty flavors paired with a luscious fruity surprise, then the Lemon Raspberry Jam Cupcakes Recipe is destined to become your new favorite treat. These cupcakes blend the fresh tang of lemon with the sweet richness of raspberry jam, delivering moist, fluffy cake with a dreamy, jam-filled center and a delightfully creamy frosting that sings with every bite. Whether you’re baking for a special occasion or just because, these cupcakes bring sunshine and smiles to any table.
Ingredients You’ll Need
Gathering simple yet quality ingredients is the secret to nailing this Lemon Raspberry Jam Cupcakes Recipe. Each component plays a crucial role: the flour builds structure, the butter ensures moistness, lemon zest and juice brighten the flavor, and raspberry jam wraps everything in sweet, fruity goodness.
- All-purpose flour (1 and 1/2 cups; 188g): The foundation of our cupcakes, providing structure and tenderness when properly measured.
- Baking powder (2 teaspoons): Helps our cupcakes rise to fluffy perfection.
- Salt (1/2 teaspoon): Enhances all the other flavors, balancing the sweetness.
- Unsalted butter (1/2 cup; 113g, plus additional for frosting): Softened for a rich, creamy texture in both the cake and frosting.
- Granulated sugar (1 cup; 200g): Adds just the right level of sweetness.
- Lemon zest (1 tablespoon): Packs a punch of citrus aroma that wakes up the taste buds.
- Large eggs (2, room temperature): Bind ingredients together and create a tender crumb.
- Pure vanilla extract (1 and 1/2 teaspoons): Brings warmth and depth to the flavor profile.
- Whole milk or buttermilk (1/2 cup; 120ml): Adds moisture and helps with a light crumb.
- Fresh lemon juice (1/4 cup plus 1 teaspoon for frosting): Infuses bright citrus notes throughout the batter and frosting alike.
- Raspberry preserves or jam (1/2 cup for filling and 1/2 cup for frosting; 165g each): Thick and luscious, it’s the heart of the recipe, delivering that irresistible fruity burst.
- Confectioners’ sugar (3 and 1/2 cups; 420g): The sweet base for the silky frosting that crowns every cupcake.
- Salt (1/8 teaspoon for frosting): Balances sweetness and highlights the raspberry flavor.
- Optional garnish: Fresh raspberries and lemon slices to add a charming, fresh finishing touch.
How to Make Lemon Raspberry Jam Cupcakes Recipe
Step 1: Prepare for Baking
Start by preheating your oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners to keep those delicate cupcakes from sticking. This simple prep step ensures smooth baking and easy cleanup.
Step 2: Mix Dry and Wet Ingredients
Whisk together the flour, baking powder, and salt in a large bowl to evenly distribute the leavening agents and seasoning. In a mixer, beat softened butter, granulated sugar, and lemon zest on medium-high speed until light and fluffy, about 2 minutes. This step is key to incorporating air and releasing that fresh lemon aroma. Next, add the eggs one at a time along with vanilla extract, beating well after each addition. Slowly add the dry ingredients alternately with milk and fresh lemon juice on low speed until just combined, making sure not to overmix, which can make cupcakes tough.
Step 3: Bake the Cupcakes
Divide the batter evenly among cupcake liners, filling each about two-thirds full for a perfect dome shape. Bake for 18 to 21 minutes, testing with a toothpick to check doneness—it should come out clean. Let cupcakes cool completely before moving on to the filling stage.
Step 4: Add the Raspberry Jam Filling
Using a sharp knife, carve out a 1-inch deep hole in the center of each cooled cupcake. Fill the cavity with 1 to 2 teaspoons of thick raspberry jam for a deliciously gooey surprise with each bite. Press the removed cupcake center back in place to seal the sweet treasure inside.
Step 5: Make the Frosting
Beat softened butter until creamy, then gradually add confectioners’ sugar, raspberry jam, milk, vanilla, lemon juice, and a pinch of salt. Start mixing on low speed to prevent sugar clouds, then increase speed to high and beat until fluffy and smooth. Adjust the consistency by adding more sugar if needed, or a touch more salt if the frosting is too sweet.
Step 6: Frost and Garnish
Spread or pipe the luscious frosting over the jam-filled cupcakes. For an extra special presentation, top each cupcake with a fresh raspberry and a thin lemon slice. Chill the cupcakes in the fridge for at least an hour so the frosting can set and the flavors meld wonderfully.
Step 7: Store Properly
Keep your spectacular cupcakes refrigerated in a sealed container or cupcake carrier for up to 4 days. This ensures they stay fresh and ready to impress at a moment’s notice.
How to Serve Lemon Raspberry Jam Cupcakes Recipe
Garnishes
A fresh raspberry and a thin lemon slice perfectly complement the delicious layers of flavor, providing a pop of color and a hint of tartness that elevates the dessert’s appearance and flavor. You can also sprinkle a tiny bit of lemon zest on top of the frosting to echo that bright citrus note throughout.
Side Dishes
Serve these cupcakes alongside light accompaniments such as a simple cup of herbal tea or a refreshing glass of lemonade. These pairings enhance the citrus and berry flavors without overwhelming your palate, making your treat the star of the tea time or dessert table.
Creative Ways to Present
For a crowd-pleasing display, arrange cupcakes on a layered cake stand surrounded by fresh raspberries and lemon wedges. You can also pipe the frosting using a star tip for a pretty swirl or create mini cupcake bites for bite-sized indulgence at parties.
Make Ahead and Storage
Storing Leftovers
If you have any leftover Lemon Raspberry Jam Cupcakes Recipe treats (which is rare!), store them in an airtight container in the refrigerator. They’ll stay fresh and moist for up to four days, making them perfect for enjoying over the next few days without losing any of their charm.
Freezing
You can freeze the cupcakes before frosting for up to 3 months. Wrap each cupcake tightly in plastic wrap and place them in a freezer-safe container. Thaw in the refrigerator overnight and then frost just before serving to keep the jam and cake textures delightful.
Reheating
When you’re ready to enjoy, allow frozen cupcakes to thaw completely in the fridge and then bring them to room temperature for about 30 minutes before serving to restore their fresh-baked softness. Avoid microwaving after frosting as it may melt the delicate jam and frosting.
FAQs
Can I use store-bought raspberry jam for this recipe?
Absolutely! Thick store-bought raspberry preserves work wonderfully here, just make sure it’s not too runny so it stays nicely inside the cupcake without leaking.
What can I substitute for buttermilk?
If you don’t have buttermilk handy, use whole milk with a teaspoon of lemon juice or white vinegar added. Let it sit for 5 minutes before using to mimic the tangy acidity that buttermilk provides.
Can I make these cupcakes vegan or dairy-free?
With some ingredient swaps like plant-based butter, flax eggs, and dairy-free milk, you can adapt this Lemon Raspberry Jam Cupcakes Recipe. Just remember that it might affect the texture slightly, but the flavors will still shine.
How do I prevent the jam from leaking during baking?
In this recipe, the jam is added after baking into a cavity in the cooled cupcakes, which prevents any leaking during baking. Avoid mixing jam directly into the batter if you want to keep a neat filling.
Can I use frozen raspberries instead of fresh for garnish?
While fresh raspberries are best for their texture and visual appeal, frozen raspberries can also be used if thawed and patted dry, but they may be a bit softer and juicier.
Final Thoughts
Giving this Lemon Raspberry Jam Cupcakes Recipe a try means welcoming a burst of bright, fruity joy into your kitchen. The balance of tart lemon with sweet raspberry jam, combined with tender cake and creamy frosting, is truly irresistible. Whether baking for family, friends, or yourself, these cupcakes are sure to bring a smile and become a cherished favorite in your recipe collection.
Print
Lemon Raspberry Jam Cupcakes Recipe
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Lemon Raspberry Jam Cupcakes combine the bright, tangy flavors of fresh lemon with the sweet, fruity notes of raspberry jam, all wrapped in a moist, fluffy cupcake and topped with a creamy lemon-raspberry frosting. Perfect for spring and summer celebrations, these cupcakes feature a delightful jam-filled center and a beautifully garnished finish with fresh raspberries and lemon slices.
Ingredients
Cupcake Batter
- 1 and 1/2 cups (188g) all-purpose flour (spooned & leveled)
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
- 1 cup (200g) granulated sugar
- 1 Tablespoon lemon zest
- 2 large eggs, at room temperature
- 1 and 1/2 teaspoons pure vanilla extract
- 1/2 cup (120ml) whole milk or buttermilk, at room temperature
- 1/4 cup (60ml) fresh lemon juice
- 1/2 cup (165g) thick raspberry preserves or jam*
Frosting
- 3/4 cups (12 Tbsp; 170g) unsalted butter, softened to room temperature
- 3 and 1/2 cups (420g) confectioners’ sugar
- 1/2 cup (165g) thick raspberry preserves or jam*
- 1 Tablespoon whole milk, at room temperature
- 1 teaspoon pure vanilla extract
- 1 teaspoon fresh lemon juice
- 1/8 teaspoon salt
- Optional garnish: fresh raspberries and lemon slices
Instructions
- Preheat and prepare pans: Preheat your oven to 350°F (177°C) and line a 12-cup muffin pan with cupcake liners to ensure easy removal and cleaning.
- Mix dry and wet ingredients: Whisk together the flour, baking powder, and salt in a large bowl. Using a mixer fitted with a paddle attachment, beat the butter, granulated sugar, and lemon zest on medium-high speed until light and fluffy, about 2 minutes. Scrape the bowl as needed. Add eggs and vanilla extract, beating again on medium-high speed for about 1 minute until combined. Gradually add in the dry ingredients, milk, and lemon juice on low speed until just combined, avoiding overmixing for tender cupcakes.
- Fill cupcake liners and bake: Evenly distribute the cupcake batter into the prepared liners. Bake for 18–21 minutes or until a toothpick inserted in the center comes out clean. Cool cupcakes completely before proceeding.
- Fill cupcakes with jam: Use a sharp knife to cut a 1-inch deep circle out of the center of each cooled cupcake. Spoon 1–2 teaspoons of raspberry jam into the cavity. Remove the pointed cupcake center piece and gently press the top back to seal the filling inside.
- Prepare frosting: Beat the softened butter on medium speed for 3–4 minutes until smooth and creamy. Add confectioners’ sugar, raspberry jam, milk, vanilla extract, lemon juice, and salt. Start mixing on low speed for 30 seconds, then increase to high and beat for about 1 minute until fully combined and fluffy. Adjust consistency with more sugar or salt as needed.
- Frost cupcakes: Spread or pipe the prepared lemon raspberry frosting onto each filled cupcake. Garnish with fresh raspberries and lemon slices if desired. Chill cupcakes in the refrigerator for at least 1 hour to set the frosting before serving.
- Storage: Store the finished cupcakes in the refrigerator for up to 4 days. Use a cupcake carrier for easy storage and transport to keep them fresh and intact.
Notes
- Ensure all ingredients like eggs and dairy are at room temperature for better mixing and texture.
- Do not overmix the batter to keep cupcakes tender and light.
- Using a piping bag for frosting creates a more polished look but spreading is equally effective.
- Refrigerate cupcakes to help frosting set and maintain freshness.
- Raspberry preserves should be thick to avoid a runny filling and frosting.
- Optional garnishes enhance presentation but can be omitted based on preference.
