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
Scale
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.
