If you’re searching for a bright, cheerful treat that feels like sunshine on a plate, this Lemon Raspberry Jam Cupcakes Recipe is just the ticket. The delicate balance of tangy lemon zest and fresh lemon juice melds perfectly with sweet, luscious raspberry jam nestled inside each cupcake, creating a harmony of flavors that dance with every bite. Topped with a creamy, smooth lemon-raspberry frosting, these cupcakes are nothing short of irresistible and sure to become your new go-to dessert for gatherings, celebrations, or simply brightening your afternoon tea.
Ingredients You’ll Need
These simple yet carefully chosen ingredients work together to build the perfect cupcake—from the fluffy, tender crumb to the vibrant flavors and creamy frosting. Each element adds its own magic, ensuring a result that looks as delightful as it tastes.
- 1 and 1/2 cups all-purpose flour (188g): The foundation for tender cupcakes with just the right structure.
- 2 teaspoons baking powder: Helps the cupcakes rise for a light and airy texture.
- 1/2 teaspoon salt: Balances flavors and enhances sweetness.
- 1/2 cup unsalted butter, softened (113g): Adds richness and moisture to the cake base.
- 1 cup granulated sugar (200g): Sweetens the cupcakes while helping with browning.
- 1 tablespoon lemon zest: Offers a fresh, fragrant lemon burst that brightens the batter.
- 2 large eggs, room temperature: Bind the ingredients and give the cake structure.
- 1 and 1/2 teaspoons pure vanilla extract: Adds warmth and depth to the overall flavor.
- 1/2 cup whole milk or buttermilk (120ml): Adds tenderness and a hint of acidity.
- 1/4 cup fresh lemon juice (60ml): Amplifies the citrusy punch in the cupcakes.
- 1/2 cup thick raspberry preserves or jam (165g): The fruity surprise hidden inside each cupcake.
- 3/4 cups unsalted butter, softened (170g): The creamy base for the luscious frosting.
- 3 and 1/2 cups confectioners’ sugar (420g): Gives the frosting its sweet smoothness and structure.
- 1/2 cup raspberry preserves or jam (165g): Swirled into the frosting for that signature fruit flavor.
- 1 tablespoon whole milk: Ensures the frosting stays silky and spreadable.
- 1 teaspoon pure vanilla extract: Adds a subtle, comforting aroma to the icing.
- 1 teaspoon fresh lemon juice: Lifts the frosting with a fresh brightness.
- 1/8 teaspoon salt: Balances the sweetness of the frosting beautifully.
- Optional garnish: fresh raspberries and lemon slices: For a stunning and flavorful finishing touch.
How to Make Lemon Raspberry Jam Cupcakes Recipe
Step 1: Preheat the oven
Start by heating your oven to a cozy 350°F (177°C) and line a 12-cup muffin pan with colorful cupcake liners. This first step sets the stage for perfectly baked cupcakes with even cooking and no sticking.
Step 2: Make the batter
In a large bowl, whisk together the flour, baking powder, and salt to evenly distribute the leavening and seasoning. Then, using a mixer, beat together the softened butter, granulated sugar, and zesty lemon zest until light and fluffy—this creaming process is key for tender cupcakes. Add your eggs and vanilla, beating well until everything is fully incorporated. Finally, alternate adding the dry ingredients, milk, and fresh lemon juice, mixing gently on low speed to keep the batter smooth but avoiding overmixing to keep the cupcakes tender.
Step 3: Bake the cupcakes
Divide the batter evenly among the prepared liners and slide the pan into your preheated oven. Bake for 18 to 21 minutes until a toothpick inserted right in the center comes out clean. Once baked, let the cupcakes cool completely before moving to the exciting filling and frosting step.
Step 4: Fill the cupcakes
Carefully use a sharp knife to carve a small circle about an inch deep from each cupcake’s center. Spoon a teaspoon or two of thick raspberry jam into each hollow, then replace the removed piece to seal in that sweet surprise. This hidden burst of raspberry is what makes this Lemon Raspberry Jam Cupcakes Recipe especially delightful.
Step 5: Make the frosting
Beat your softened butter until creamy and smooth. Gradually add the confectioners’ sugar, raspberry jam, milk, vanilla, lemon juice, and a pinch of salt. Start slow to keep the sugar from puffing everywhere, then crank it up until the frosting is perfectly whipped and fluffy. Adjust thickness by adding more sugar or a touch of salt to balance sweetness if needed.
Step 6: Frost and decorate
Generously spread or pipe your luscious frosting over each cupcake, then crown them with a fresh raspberry and a delicate lemon slice if you like that extra pop of color and flavor. Pop the cupcakes in the refrigerator for at least an hour to let the frosting set beautifully before serving.
How to Serve Lemon Raspberry Jam Cupcakes Recipe
Garnishes
Fresh raspberries and thin lemon slices not only embody the flavor combination but also make these cupcakes visually irresistible. Dust a little powdered sugar to add an elegant finish that feels special without much effort.
Side Dishes
Pair these cupcakes with a light, fruity tea or a glass of sparkling lemonade to complement the vibrant lemon and raspberry flavors. For a richer experience, a small scoop of vanilla or raspberry sorbet can be the perfect refreshing contrast.
Creative Ways to Present
Serve these cupcakes in pretty paper liners or on a tiered cake stand to create a festive display. You can also drizzle a little extra raspberry jam over the frosting before chilling for a marbled look. For gatherings, consider arranging cupcakes around a lemon tart or fresh fruit platter to create a themed dessert table.
Make Ahead and Storage
Storing Leftovers
Keep your leftover Lemon Raspberry Jam Cupcakes Recipe refrigerated in an airtight container or cupcake carrier. This will keep them fresh and moist for up to 4 days, ensuring each bite remains just as delightful as the first.
Freezing
If you want to make these cupcakes ahead of time, freeze them unfilled or frosted by placing them on a baking sheet initially, then transferring into a freezer-safe container after they harden. They freeze well for up to 3 months and thaw beautifully in the refrigerator overnight.
Reheating
For a fresh-from-the-oven feel, let refrigerated cupcakes come to room temperature before serving. Avoid microwaving frosted cupcakes as the frosting may become too soft or separate, but if preferred, warm unfrosted cupcakes in a microwave for 10 seconds to bring back softness.
FAQs
Can I use store-bought raspberry jam for this recipe?
Absolutely! Store-bought thick raspberry jam works wonderfully and is actually recommended for this Lemon Raspberry Jam Cupcakes Recipe because of its consistency and balanced sweetness.
What if I don’t have whole milk or buttermilk?
You can substitute whole milk with any milk of your choice, such as almond or oat milk; just keep in mind slight flavor or texture differences. Adding a teaspoon of lemon juice to regular milk can mimic buttermilk’s tanginess.
How do I prevent the lemon frosting from being too sweet?
Adding a pinch of salt and fresh lemon juice helps balance the sweetness of the confectioners’ sugar and jam in the frosting, giving it a bright, refreshing taste without overwhelming sugariness.
Can I make this recipe gluten-free?
Yes, by swapping all-purpose flour for a gluten-free flour blend suited for baking, you can enjoy these cupcakes gluten-free. Just be sure the baking powder is gluten-free as well.
Is it better to pipe or spread the frosting?
Both methods work wonderfully! Piping adds a beautiful, polished appearance perfect for special occasions, while spreading is quick and gives a more casual, rustic vibe—choose whatever feels right for your occasion.
Final Thoughts
There’s just something about a cupcake that combines tangy lemon with sweet raspberry jam that makes my heart happy every time. This Lemon Raspberry Jam Cupcakes Recipe is bursting with fresh flavor, tender texture, and gorgeous presentation, all coming together to create a dessert that’s easy to love and hard to put down. I’m genuinely excited for you to try these and discover how this recipe can brighten up your day or any celebration. Once you do, these cupcakes may just become your new favorite indulgence.
Print
Lemon Raspberry Jam Cupcakes Recipe
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 2 hours 45 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Lemon Raspberry Jam Cupcakes are moist, tangy, and bursting with fresh lemon flavor complemented by sweet raspberry jam filling. Soft vanilla-lemon cupcakes are filled with luscious raspberry preserves, then topped with a creamy lemon-raspberry buttercream frosting. Perfect for spring and summer gatherings, they offer a delightful balance of tart and sweet in every bite.
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
Garnish (Optional)
- 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: In a large bowl, whisk together flour, baking powder, and salt. Using a mixer fitted with a paddle attachment, cream the softened butter, granulated sugar, and lemon zest on medium-high speed for about 2 minutes until light and fluffy. Add in the eggs and vanilla extract and beat again for about 1 minute until combined. Slowly add the dry ingredients alternated with milk and lemon juice on low speed until just incorporated, being careful not to overmix.
- Bake the cupcakes: Evenly distribute the batter into the prepared cupcake liners. Bake for 18–21 minutes, or until a toothpick inserted in the center comes out clean. Let the cupcakes cool completely in the pan 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, then trim off the pointed inner piece and gently press the cupcake top back into place to seal the jam inside.
- Make the frosting: Beat the softened butter on medium speed for 3 to 4 minutes until smooth and creamy. Gradually add the 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. Adjust thickness with more sugar if too thin or more salt to balance sweetness as needed.
- Frost and decorate: Spread or pipe the frosting onto the filled cupcakes. Garnish each with a fresh raspberry and a thin lemon slice if desired. Refrigerate for at least 1 hour before serving to allow the frosting to set.
- Store leftovers: Store completed cupcakes in an airtight container or cupcake carrier in the refrigerator for up to 4 days to keep fresh and moist.
Notes
- Make sure butter and eggs are at room temperature for optimal mixing and texture.
- Do not overmix the batter to avoid dense cupcakes.
- If jam is too runny, strain to thicken or use a thicker preserve.
- Allow cupcakes to cool completely before filling to prevent melting the jam and frosting.
- Refrigerate frosted cupcakes to help set the buttercream and preserve freshness.
- These cupcakes can be brought to room temperature before serving for best flavor and texture.
