Description
These Lemon Raspberry Jam Cupcakes combine zesty lemon flavor with sweet raspberry jam filling, topped with a luscious raspberry-lemon buttercream frosting. Perfectly moist and tender, these cupcakes are bright, fruity, and ideal for spring or summer occasions.
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
- Lemon slices
Instructions
- Preheat the oven: Preheat your oven to 350°F (177°C) and line a 12-cup muffin pan with cupcake liners to prepare for baking.
- Make the batter: Whisk together the flour, baking powder, and salt in a large bowl. In a mixer fitted with paddle attachment, cream the softened butter, granulated sugar, and lemon zest on medium-high speed for about 2 minutes until light and fluffy. Scrape down bowl as needed. Add eggs and vanilla extract and beat on medium-high speed for about 1 minute until fully combined. Slowly add the dry ingredients, milk, and lemon juice on low speed, mixing just until combined to avoid overmixing.
- Bake the cupcakes: Evenly distribute the batter among the cupcake liners in the prepared pan. Bake for 18–21 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and allow cupcakes to cool completely before filling and frosting.
- Fill the cupcakes: Once cooled, use a sharp knife to cut a 1-inch deep circle in the center of each cupcake. Spoon 1–2 teaspoons of raspberry jam into the cavity. Remove the pointy cut-out piece and gently press the cupcake top back into place to seal the jam filling inside.
- Make the frosting: Beat the softened butter on medium speed for 3–4 minutes until smooth and creamy. Add the confectioners’ sugar, raspberry jam, milk, vanilla extract, lemon juice, and salt. First mix on low speed for 30 seconds to incorporate ingredients, then increase to high speed and beat for about 1 minute until combined and fluffy. Adjust with more confectioners’ sugar if frosting is too thin or separating. Add more salt as needed to balance sweetness.
- Frost and decorate: Spread or pipe the frosting onto each filled cupcake. Garnish with fresh raspberries and lemon slices if desired. Refrigerate cupcakes for at least 1 hour before serving to help the frosting set.
- Store leftovers: Store any leftover cupcakes in the refrigerator for up to 4 days using a cupcake carrier or airtight container to maintain freshness and ease of transport.
Notes
- Ensure all ingredients, especially butter, eggs, and milk, are at room temperature for best batter consistency.
- When mixing the batter, avoid overmixing to keep cupcakes tender.
- Use thick, high-quality raspberry preserves for the best flavor and filling texture.
- Chill frosted cupcakes to allow the frosting to set firmly before serving or transporting.
- If you prefer a tangier frosting, slightly increase the lemon juice but adjust sugar to balance flavors.
- Cupcakes can be frozen unfrosted for up to 1 month; thaw completely before filling and frosting.
